Zucchini and Ricotta Pancakes with Colorful Tomato Salad

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 200 g zucchini
  • 1 medium egg (s)
  • 100 g ricotta
  • 3 tablespoon parmesan, grated
  • 3 tablespoon flour
  • salt
  • Pepper, freshly ground
  • 400 g tomato (s), colored
  • 1 shallot (s)
  • 2 stems mint
  • 3 stems dill
  • 2 tablespoon red wine vinegar
  • sugar
  • 8 tablespoon olive oil
Zucchini and Ricotta Pancakes with Colorful Tomato Salad
Zucchini and Ricotta Pancakes with Colorful Tomato Salad

Instructions

  1. Zucchini and ricotta pancakes with colorful tomato salad
  2. Preheat the oven to 100 degrees (convection not recommended). Clean and roughly grate the zucchini. Mix the zucchini in a bowl with the egg, ricotta, parmesan and flour. Season the zucchini mixture with salt and pepper.
  3. Cut 400 g colored tomatoes into large pieces or slices. Finely dice 1 shallot. Pluck the mint and dill and chop. Mix the tomatoes and shallot in a bowl. Mix with vinegar, salt, pepper, sugar and 4 tablespoons of oil.
  4. Heat 2 tablespoons of oil in a large, non-stick pan. Add the zucchini mixture with a tablespoon in 5 small portions to the hot oil and fry for 3 minutes on each side over medium heat until golden brown. Place the finished pancakes on a plate and keep them warm in the hot oven. Heat 2 tablespoons of oil in the pan and fry 5 more zucchini buffers.
  5. Mix the mint and dill into the salad and serve with the buffers.

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