Zucchini, corn and ricotta pancakes

Zucchini, corn and ricotta pancakes

4.4 59 ratings

Prep. 40 min

Total 1 h 5 min

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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Also featured in

Vegetarian Cooking 10 Recipes
Australia and New Zealand

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