Dinner Tonight: Zucchini Pancakes With Dill And Fresh Ricotta Recipe

• 1 1/2 cups ricotta cheese
• Zest of 1 lemon
• Salt and black pepper to taste
• 1 cup flour
• 1 cup seltzer water
• 2-3 large zucchini (about 1 1/2 pounds), ends trimmed
• 1/2 cup grated Parmesan
• 1/2 teaspoon salt
• 1/4 teaspoon dried dill
• 1/4 cup olive oil

1. In a small bowl, stir together the ricotta with the lemon zest, and season to taste with salt and pepper. If the ricotta seems too dry, stir in a little water and/or olive oil.
2. In a medium mixing bowl, whisk together flour and seltzer water to make a smooth batter. Grate zucchini on a box grater or using a food processor, and stir into the batter with the Parmesan, salt, and dill.
3. In a large (12-inch) skillet, heat the olive oil over medium heat until shimmering. Scoop the zucchini batter with a shallow, wide spoon into the skillet and flatten them carefully into thin pancakes in the skillet without crowding (no more than four at a time). Cook, flipping once, until golden, about 4 minutes per side. Serve with the fresh ricotta.

ricotta cheese, lemon, salt, flour, seltzer water, zucchini, parmesan, salt, dill, olive oil

Taken from www.seriouseats.com/recipes/2011/06/dinner-tonight-zucchini-pancakes-with-dill-and-fresh-ricotta-recipe.html (may not work)