Zucchini Pancakes
These are a delight. The zucchini offers a nice color and they keep a decent zucchini texture. The cumin flavor is there but not over powering. If you enjoy cumin flavor, double the amount.
Ingredients
Zucchini Pancakes
- 1-2 t Butter
- 3 g Fresh garlic A small clove
- 60 g Small diced onion
- 250 g Zucchini, shredded on a box grater
- 2 oz Ricotta cheese
- 1 each Egg, large
- 1/4 t Ground cumin
- 1/2 t Ground coriander
- 2-3 T All purpose flour
- Salt and pepper
Instructions
Prepare the mix
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Grate the zucchini on a box grater and lightly salt it. Toss with a rubber spatula to ensure distribution and place the salted grated squash in a wire strainer over a bowl to drain for 10 minutes.
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Small dice the onion and smash the garlic.
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Mix the ricotta cheese, egg, cumin and coriander together.
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After 10 minutes, sauté the onions and garlic together over medium heat. Allow them to develop a light caramel color then add the zucchini. Cook the zucchini until the majority of the water is gone.
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Remove from heat and allow to cool until you can touch it and not pull your hand away. If it burns you, it cooks eggs.
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Mix the cooled squash/onion mix with the ricotta custard. Add salt and pepper and the flour and stir to combine.
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Place about 1/4 of an inch of peanut or corn oil into a pan and get medium hot. When the oil is ready, scoop 1 T sized portions into the oil. Please keep the bowl near the oil and drop carefully the batter. Splashes of oil from bits falling in hurt. OW!
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Don't over crowd the pan. Allow to develop a deep brown color, turn with a dinner fork to cook the other side. Remove to a paper towel lined pan or plate and serve.