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  • Prep
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Savory Ricotta Cheese and Zucchini Pancakes

These versatile pancakes combine fresh zucchini and lemon zest with a rich and sweet Ricotta Cheese plus egg binder. Griddle up golden brown and accent any way you like-top with more Ricotta Cheese, sour cream and applesauce, marinara or a sweet and tangy honey-balsamic glaze.


  • Zucchini, grated , 2 medium
  • Whole Milk Ricotta Cheese , 3 ounces
  • Egg , 1 each
  • Bread crumbs, ½ cup
  • Flour , ¼ cup
  • Salt , ½ teaspoon
  • Ground black pepper, ¼ teaspoon
  • Lemon zest , 1 tablespoon
  • Vegetable oil for pan frying


  1. In a large bowl, combine the zucchini, Whole Milk Ricotta Cheese, egg, bread crumbs, flour, salt, pepper, and lemon zest. Stir well, and let the mixture rest for 20 minutes. Drain off any liquid after resting.
  2. In a large sauté pan, add vegetable oil so it comes ½ inch up the sides of the pan. Drop a tiny piece of the batter into the oil to check for sizzle. Once the oil is sizzling, scoop spoonful’s of the zucchini batter into the pan and lightly flatten into 3 inch diameter patties. Fry the patties in batches for about 3 minutes on each side. Then drain on a paper towel.
  3. Serve 2 pancakes with any of the following accompaniments:
    • Ricotta Cheese
    • Sour cream and applesauce
    • Marinara sauce
    • Honey balsamic glaze
    • As a side dish to grilled steak, chicken or fish

Yield: 4 Servings / Serving Size: 2 Pancakes

Kitchen Tips

  • Makes a delightfully unexpected accompaniment to grilled steak, chicken or fish.

Included Products
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