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Zucchini Pancakes with Dill and Fresh Ricotta Print Email

1 1/2 cups ricotta cheese
zest of 1 lemon
Salt and black pepper to taste
1/2 cup grated Parmesan
2-3 large zucchini (about 1 1/2 pounds), ends trimmed
1 cup flour
1 cup seltzer water
1/2 teaspoon salt
1/4 teaspoon dried dill
1/4 cup olive oil

In a small bowl, stir together the ricotta with the lemon zest, and season to taste with salt and pepper. If the ricotta seems too dry, stir in a little water and/or olive oil.

In a medium mixing bowl, whisk together flour and seltzer water to make a smooth batter. Grate zucchini on a box grater or using a food processor and stir into the batter.

In a large (12-inch) skillet, heat the olive oil over medium heat until shimmering. Scoop the zucchini batter with a shallow, wide spoon into the skillet and flatten them carefully into think pancakes in the skillet without crowding (no more than four at a time). Cook, flipping once, until golden, about 4 minutes per side. Serve with the fresh ricotta.

Serves 4, active time 10, total time 20 minutes
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