Zucchini, corn and ricotta pancakes

Zucchini, corn and ricotta pancakes

4.4 61 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 10 Recipes
Australia and New Zealand

You might also like...

Chocolate zucchini mini loaves

Chocolate zucchini mini loaves

1 h 30 min

Ham and cheese quinoa muffins

Ham and cheese quinoa muffins

1 h 30 min

Mediterranean carrot fritters

Mediterranean carrot fritters

1 h

Asparagus tart with sour cream pastry

Asparagus tart with sour cream pastry

2 h

Ricotta, mint and zucchini lasagne

Ricotta, mint and zucchini lasagne

2 h

Ricotta and polenta chips

Ricotta and polenta chips

2 h 20 min

Sweet potato, parsnip and broccoli frittata

Sweet potato, parsnip and broccoli frittata

55 min

Zucchini slice

Zucchini slice

45 min

Broccoli chive muffins (10-12 months)

Broccoli chive muffins (10-12 months)

30 min

Zucchini and parsnip frittata fingers (6-9 months)

Zucchini and parsnip frittata fingers (6-9 months)

45 min

Carrot gnocchi with zucchini cream

Carrot gnocchi with zucchini cream

1 h 15 min

Zucchini fritters (Toddlers and beyond)

Zucchini fritters (Toddlers and beyond)

40 min