Zucchini, corn and ricotta pancakes

Zucchini, corn and ricotta pancakes

4.4 61 valutazione

Prep. 40min

Totale 1h 5min

10 pieces

Ingredienti

Ricotta

full cream milk
1500 g
white vinegar
40 g
sea salt
¼ tsp

Pancakes

zucchini (approx. 1), cut into pieces
310 g
spring onion/shallot white part only
1
butter plus extra for frying
40 g
self-raising flour
170 g
sea salt
¼ tsp
ground black pepper
¼ tsp
buttermilk
200 g
eggs
2
fresh sweet corn kernels
130 g

Difficoltà

facile

Valori nutritivi per 10 pieces

Sodio 2731.6 mg

Proteine 56.9 g

Calorie 6757.2 kJ / 1608.9 kcal

Grassi 77.6 g

Fibre 10.7 g

Grassi saturi 44.9 g

Carboidrati 165.8 g

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Presente anche in

Vegetarian Cooking 10 ricette
Australia e Nuova Zelanda

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