Zucchini Ricotta Pancakes

Ingredients: 

• 2 medium zucchinis
• 200g fresh ricotta 
• 3 eggs
• 2 tablespoon tapioca flour (or another flour of choice)
• 1 teaspoon baking powder 
• 1 tablespoon dried herbs
• 1 teaspoon nutmeg
• Salt and pepper to taste

Instructions:

1. Grate the zuchinis and squeeze out excess water.
2. In a large bowl, combine zucchini, ricotta, eggs, herbs, nutmeg, salt and pepper together.
3. Add the flour and baking powder, stir just until incorporated.
4. Add oil to a medium heated frypan. Add a spoonful of the zucchini batter to the hot oil and spread it out /pat it down into a 2 inch round pancake. 
5. Cook until lightly browned and crisp, turning once, 2 - 3 minutes on each side. Drain on paper towel.
6. Serve with yoghurt or sour cream.

Note:

Pancakes can be made ahead and refrigerated for 3 days or frozen for 2 months.
Add 1/2 cup of corn kernel for variation