Ricotta Zucchini Pancakes


These zucchini pancakes are wonderfully creamy – they are very mild and next time I will probably add a pinch or two of cayenne pepper.

3 – 4 medium zuks, grated
1/2 c ricotta cheese
2 cloves of garlic, minced
1/2 red onion, grated
Zest of one lemon
2 eggs, beaten
Salt, pepper to taste
3/4 c flour

Combine all ingredients in a large bowl.

Heat a large skillet or griddle, spray with olive oil and heat over medium high heat. Drop 2 tablespoons at a time and flatten out slightly, cook 3 minutes per side until golden brown, flip and cook for 3 more minutes.

Serve with lemon wedges.