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

Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Vegetarian Cooking 10 Recipes
Australia and New Zealand

You might also like...

Ricotta, mint and zucchini lasagne

Ricotta, mint and zucchini lasagne

2 h

Lentil and pumpkin pot pies

Lentil and pumpkin pot pies

1 h 25min

Ham and cheese quinoa muffins

Ham and cheese quinoa muffins

1 h 30min

Buttermilk corn cakes

Buttermilk corn cakes

25min

Zucchini fritters (Toddlers and beyond)

Zucchini fritters (Toddlers and beyond)

40min

Mediterranean carrot fritters

Mediterranean carrot fritters

1 h

Avocado whip on seedy spelt bread (Post-natal)

Avocado whip on seedy spelt bread (Post-natal)

2 h 30min

Ricotta and spinach crespelle "cake"

Ricotta and spinach crespelle "cake"

40min

Carrot gnocchi with zucchini cream

Carrot gnocchi with zucchini cream

1 h 15min

Ravioli with zucchini sauce

Ravioli with zucchini sauce

35min

Spinach and feta galette

Spinach and feta galette

1 h 50min

Spinach and feta muffins

Spinach and feta muffins

40min