Dinner Tonight: Zucchini Pancakes with Dill and Fresh Ricotta
You can never have too many main course recipes, so give Dinner Tonight: Zucchini Pancakes with Dill and Fresh Ricottan a try. This recipe makes 4 servings with 472 calories, 20g of protein, and 30g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up seltzer water, ricotta cheese, salt and pepper, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.
In a small bowl, stir together the ricotta with the lemon zest, and season to taste with salt and pepper. If the ricotta seems too dry, stir in a little water and/or olive oil.
In a medium mixing bowl, whisk together flour and seltzer water to make a smooth batter. Grate zucchini on a box grater or using a food processor, and stir into the batter with the Parmesan, salt, and dill.
In a large (12-inch) skillet, heat the olive oil over medium heat until shimmering. Scoop the zucchini batter with a shallow, wide spoon into the skillet and flatten them carefully into thin pancakes in the skillet without crowding (no more than four at a time). Cook, flipping once, until golden, about 4 minutes per side.
Serve with the fresh ricotta.