Light, fluffy, creamy and healthy-ish are just a few of the reasons you need to make this for dinner STAT. Oh yes – and easy, Too!
Zucchini is one of my all time favorite veggies. It is mild enough to pair with so many things, yet has a flavor of its own.
These savory ricotta pancakes are just astonishingly good. And easy enough for a weeknight – about 15 minutes from grocery bag to table.
The flavor is perfect, but it is the texture of these dinner pancakes that is truly astonishing. How can one dish be at once light, fluffy, creamy and decadent? I can’t answer that question. All I know is that these savory pancakes are all of that and more.
I was going to make a tomato basil sauce to serve drizzled on top of these ricotta cakes, but then I tasted them. They are so flavorful, we gobbled them up just as is. And wished we had made a double batch.
If you just can’t change your dinner plans, put these on your schedule for your next Meatless Monday. You won’t regret it.
- ¾ cup diced onion
- ½ teaspoon each salt and pepper
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 medium zucchini, coarsely grated
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3 large eggs, separated
- 1 cup ricotta
- 2 ounces grated Parmesan cheese
- ½ cup gluten free baking flour (Or, pulverize oats in a food processor until very fine)
- 3 tablespoons minced parsley
- ½ teaspoon cream of tartar
- In a large skillet over medium high heat, add the onion with salt, pepper, oil. Add in garlic, zucchini, lemon zest and juice and saute for about 3 minutes or so, until most of liquid has evaporated and vegetables are softened. Put skillet mixture into a bowl and set aside. Wipe skillet clean with a paper towel and heat to medium heat.
- Whisk together the egg yolks, ricotta, Parmesan cheese, flour and parsley and then whisk into skillet mixture.
- Whip the egg whites and cream of tartar until stiff peaks. Fold egg whites into the skillet mixture.
- Using a ¾ cup measure, scoop the mixture and place in the skillet, spreading slightly to make pancakes that are about 4 inches in diameter. Cook until lightly browned on each side, about 3 to 5 minutes per side. Serve immediately.
Other Ricotta cakes: