Zucchini Pancakes & Homemade Ricotta Cheese


Homemade Ricotta

1 quart 2 % Milk
1 Tbsp. Heavy Cream
2 Tbsp. Lemon Juice

Zucchini Pancakes

2 medium Zucchinis
1 cup G-Free Flour Blend
1 Tbsp. Xantham Gum (if desired)
1 cup Seltzer Water
Salt & Black Pepper to taste


Homemade Ricotta

Bring milk & cream to a boil, stirring occasionally.  Add lemon juice, whisk for 2 minutes, curds will form and separate from the whey.

Pour curds & whey through a strainer lined with a paper towel or cheese cloth to drain.  The curds will stay in the strainer and the whey will drain to the bottom bowl. Reserve whey, you may want to add it to the Ricotta if it gets too dry.

Pour curds into bowl, mix with salt, black pepper, lemon zest and pecorino or parmesan cheese.

Zucchini Pancakes

Rinse zucchini and chop off ends.  Grate zucchini, you can give your pancakes a nice rustic texture by grating the zucchini different sizes.

Mix G-Free flour blend, xantham gum & seltzer water with salt & pepper, fold in zucchini.  It will seem like way too much zucchini, but that’s what you want.

Heat oil in a skillet, when oil is hot, scoop out the batter to form thin pancakes, don’t crowd the pan.  Let pancakes brown on one side and then flip to brown on the other side.

Let pancakes cool on a cooling rack over a baking sheet lined with a paper towel to let the excess oil drain off.  Season with salt  & pepper while pancakes are cooling.  Serve topped with homemade ricotta.

Recipe Courtesy:  Working Class Foodies
Conversion by:  G-Free Foodie

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