The mild flavour of ricotta makes it perfect for both sweet and savoury dishes; you can eat it as is or cook it, use it as a base for a sauce or as a sandwich topping (french toast with ricotta, drizzled with honey and some fresh fruits like figs for example…). This pancake recipe is also diverse as it could be a full meal, a side dish or even a snack in a buffet style meal. I paired mine with some smoked trout but you are welcome to use any type of smoked fish or use nothing at all and keep it vegetarian.
You need: 2 small-medium zucchini * 1 clove of garlic – minced * 300 gr ricotta cheese * salt and freshly ground black pepper * bread crumbs (plain)
You do:Grate the zucchini, mix in a bit of salt and let it stand at room temperature for just a little while (not more than 30 minutes), squeeze out as much water as possible out of the zucchini. Mix it with the garlic, ricotta (a bit more than 300gr if the zucchini are medium or less if you have really tiny baby ones), salt and black pepper to taste. Form your cakes and roll them in the bread crumbs, saute in a non stick pan with a mild flavoured oil like Canola. Yields 6-8 pancakes.
To serve: fresh dill and sour cream – mandatory! smoked trout, salad greens and tomatoes - optional :)
Sounds a little bit like the Zucchini latkes I make for Hanukkah. Looks yummy! I will try it.
They are very delicate so you have to use a non stick pan and be super gentle when flipping them. Hope you like :)