Sorry I'm late getting this posted...a few things like the 4th of July hampered my writing, as well as the fact that I can't find the cord to upload any photos...drat! So I'll have to put those on a bit later.
Well, we had glorious weather last Wednesday at the Grayslake Farmers Market.
Here's what I made...
3 zucchini (10-12 oz)
8 oz Ricotta Cheese*
2 eggs separated
3/4 c flour
4 scallions, thinly sliced
3 T mixed chopped herbs - parsley and tarragon
1/4 t cream of tartar
salt & pepper
oil for sauteing
Trim ends from zucchini & coarsely grate. Toss with 1 tsp salt and put in colander to drain. Squeeze excess with paper toweling.
Beat together the ricotta and egg yolks, add flour and 3 T milk. This will form a thick batter (not runny like pancakes). Fold in the zucchini, scallions and chopped herbs. Add a little salt & black pepper. Whisk the egg whites and cream of tartar in separate bowl. Fold into flour mixture which will loosen the batter a bit.
Heat a non-stick pan and add a few tablespoons of oil until shimmering. Drop spoonfuls of the batter to heated pan. Cook about 4 minutes on each side until browned.
* Pierre the Spice Man & I thought you could use cottage cheese in lieu of the ricotta cheese. Just whisk this a little more with the egg yolks.
Serve hot. Serve with a salsa or sour cream if you like. But most everybody liked them just the way they were. This will yield about 6 servings...with approximately 150 calories each.
Bon Appetit!
Kathy
www.ChefPlease.com
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