Zucchini, corn and ricotta pancakes

Zucchini, corn and ricotta pancakes

4.4 61 rating

Prep. 40min

Total 1 h 5min

10 pieces

Ingredients

Ricotta

full cream milk
1500 g
white vinegar
40 g
sea salt
¼ tsp

Pancakes

zucchini (approx. 1), cut into pieces
310 g
spring onion/shallot white part only
1
butter plus extra for frying
40 g
self-raising flour
170 g
sea salt
¼ tsp
ground black pepper
¼ tsp
buttermilk
200 g
eggs
2
fresh sweet corn kernels
130 g

Difficulty

easy

Nutrition per 10 pieces

Sodium 2731.6 mg

Protein 56.9 g

Calories 6757.2 kJ / 1608.9 kcal

Fat 77.6 g

Fiber 10.7 g

Saturated fat 44.9 g

Carbohydrates 165.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Vegetarian Cooking 10 Recipes
Australia and New Zealand

You might also like...

Pumpkin risotto with bacon

Pumpkin risotto with bacon

40min

Broccoli and three cheese pasta bake

Broccoli and three cheese pasta bake

40min

Ham and cheese quinoa muffins

Ham and cheese quinoa muffins

1 h 30min

Planked Amaretto peaches with ricotta

Planked Amaretto peaches with ricotta

1 h 30min

Polenta zucchini slice

Polenta zucchini slice

2 h 10min

Zucchini fritters (Toddlers and beyond)

Zucchini fritters (Toddlers and beyond)

40min

Mashed pea and corn slice

Mashed pea and corn slice

40min

Carrot gnocchi with zucchini cream

Carrot gnocchi with zucchini cream

1 h 15min

Broccoli mustard pasties

Broccoli mustard pasties

1 h 55min

Buttermilk corn cakes

Buttermilk corn cakes

25min

Spinach and feta muffins

Spinach and feta muffins

40min

Lentil and chickpea burger with tahini dressing

Lentil and chickpea burger with tahini dressing

1 h 30min