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...

Broccoli chive muffins (10-12 months)

30min

Ham and zucchini quiche

1h 45min

Beetroot, feta and spinach quiche

1h 40min

Pumpkin tart

2h 15min

Mashed pea and corn slice

40min

Steamed eggplant and ricotta lasagne

1h 25min

Buttermilk corn cakes

25min

Spinach and feta muffins

40min

Baked broccoli bites with tofu mayonnaise

55min

Carrot gnocchi with zucchini cream

1h 15min

Broccoli mustard pasties

1h 55min

Silverbeet quiche with oat and Parmesan crust

1h 15min