Zucchini Pancakes with Dill and Fresh Ricotta
- 1 1/2 cups ricotta cheese
- zest of 1 lemon
- Salt and black pepper to taste
- 1/2 cup grated Parmesan
- 2-3 large zucchini (about 1 1/2 pounds), ends trimmed
- 1 cup flour
- 1 cup seltzer water
- 1/2 teaspoon salt
- 1/4 teaspoon dried dill
- 1/4 cup olive oil
- This recipe is vegetarian
- Produce
- Dill, dried (1/4 teaspoon)
- Lemon, zest of (1)
- Zucchini (about 1 1/2 pounds), large (2)
- Cooking & Baking
- Flour (1 cup)
- Olive oil (1/4 cup)
- Salt (1/2 teaspoon)
- Salt and black pepper (1)
- Drinks
- Seltzer water (1 cup)
- Dairy
- Parmesan, grated (1/2 cup)
- Ricotta cheese (1 1/2 cups)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published June 30, 2011 (1 year ago).
35 people saved this recipe.
