Ingredients (for 4-6 servings):
2 medium zucchini grated on a coarse grater
250 g ricotta cheese
50 g sheep feta cheese
1 scrambled egg
half a cup of panko or bread crumbs grated
one lemon
salt and ground black pepper
4-5 tablespoons olive oil for frying
How to prepare:
Place the grated zucchini on a paper towel and squeeze out the excess liquid, transfer to a bowl, add the ricotta, feta cheese, egg, and lemon zest.
Stir while adding the pampering until you get a texture that is not too sticky and not too liquid, season with salt and ground black pepper to taste.
Heat the olive oil in a pan over medium heat and with the help of two spoons form medium pancakes, sauté in the hot olive oil until golden for 3-4 minutes on each side.
Transfer to absorbent paper and serve hot or at room temperature with ricotta cheese and lemon on the side.
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