Lemon Zucchini Ricotta Pancakes
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Lemon Zucchini Ricotta Pancakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
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Instructions
  1. In a large bowl, combine shredded zucchini, garlic, green onion, ricotta, eggs, lemon zest and 1 tsp each of salt and pepper. Mix well. Then mix in flour and baking powder until combined.
  2. Line a large baking sheet with paper towels. In a large skillet, add olive oil 1/4 inch up the side. Heat over medium-high until hot. Working in batches, add 2 tbsp. generous scoops of zucchini batter to the hot oil. Spread batter to form 3-inch pancakes. Fry over medium-high, turning once, until browned and crisp (about 3 minutes). Place cakes on paper towels to absorb excess oil. Serve pancakes fresh from the skillet with lemon wedges. Enjoy!
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