Zucchini mint pancakes are great for appetizer or fast snack for kids. I had fresh mint and thought it would give the pancakes nice taste, but you can use any other herbs that you have in the fridge or in the garden, parsley and dill will be good as well.
- 2 zucchinis, grated
- 2 eggs
- 1 cup ricotta
- 1 tbsp. baking powder
- 1 ½ cup flour
- 1 cup mint, chopped
- Salt, black pepper
- Oil to fry
- Sprinkle some salt over grated zucchini (that helps to excess the moisture out). Using your hands squeeze as much liquid as you can and place into the bowl.
- Add eggs, ricotta, mint, baking powder, and flour, mix well.
- Heat the oil in the pan on medium high heat and using a spoon carefully place a tablespoon or two batter. Fry from both sides, remove on the paper towel lined plate to drain from the oil, garnish with mint.