Zucchini, corn and ricotta pancakes

Zucchini, corn and ricotta pancakes

4.4 59 ratings
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

Nutrition per 10 pieces

Calories 1608.9 kcal / 6757.2 kJ
Protein 56.9 g
Fat 77.6 g
Carbohydrates 165.8 g
Fibre 10.7 g
Saturated Fat 44.9 g
Sodium 2731.6 mg

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