Zucchini Pancakes
Created by Chad GosleeServes: 3 – 4
Course: Vegetarian/Vegan Entrees
Diet: Vegetarian
Season(s): Summer, Fall
Ingredients
- 1 pound small or medium zucchini
- 1 egg
- 1/2 cup ricotta
- 1/4 cup flour
- 1 tablespoon fresh basil, chopped
- 1/2 tablespoon fresh mint, chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
- salt & pepper, to taste
Instructions
Grate zucchini on the large holes of a box grater and toss with salt. Place zucchini in a colander to drain for at least 30 minutes. After draining, place in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
Whisk egg and ricotta until smooth. Add flour, zucchini, herbs, garlic, salt & pepper.
Heat oil in a skillet over medium-high heat. Drop zucchini mixture by spoonfuls, using a spatula to flatten. Cook on both sides until golden brown.
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