Zucchini, corn and ricotta pancakes

Zucchini, corn and ricotta pancakes

4.4 62 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

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 11 Recipes
Australia and New Zealand

You might also like...

Show all

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

4 h

Hearty lentil chilli

50 min

Corn and coriander fritters with avocado tahini

1 h 15 min

Cauliflower tacos with chipotle sauce

3 h 45 min

Garlic mushrooms

25 min

Pesto spaghetti with roast pumpkin

50 min

Vegetable Massaman curry

45 min

Vegan moussaka

1 h 50 min

Chunky vegetable barley soup with seed pesto bread twist

1 h 40 min

Cucumber soup

25 min

Bang bang broccoli

3 h 25 min

Chhole (chickpea curry) and rice

45 min

Show all