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Zucchini, corn and ricotta pancakes

Zucchini, corn and ricotta pancakes
4.4 64 ratings
Prep. 40 min
Total 1 h 5 min
10 pieces
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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

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Also featured in

Vegetarian Cooking 11 Recipes
Australia and New Zealand

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