2 medium zucchini (about a pound) shredded
3 small cloves garlic, minced
4 green onions. thinly sliced
zest of 1 lemon
2 Tbsp fresh herbs, minced (such as thyme, tarragon, basil, oregano or combination)
salt & pepper to taste
1 tsp hot sauce
1/2 C ricotta cheese
1/2 C parmesan, grated
1/2 to 3/4 C flour (depending on moisture in zucchini)
Oil for frying
- Combine zucchini and all ingredients except oil into soft batter.
- Heat a thin layer of oil in large skillet over medium high heat. With scoop add mounds of batter to skillet and smooth into cakes. Cook about 3 minutes per side until golden brown.
- Remove cakes to paper towel lined plate.
- Serve immediately with Greek yogurt or sour cream.