Ricotta-Zucchini Griddle Cakes

2 cups grated zucchini, moisture squeezed out

1 cup ricotta cheese

1⁄2 cup flour

2 large eggs

1⁄4 cup grated Beecher’s Flagship

2 Tablespoons green onions, minced

2 cloves garlic, minced

1 teaspoon baking powder

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

1⁄4 teaspoon cayenne

Frying oil

Lemon wedges for serving

1) Grate the zucchini using a box grate. Place zucchini in a clean towel and squeeze out as

much of the moisture.

2) In a large mixing bowl, combine the zucchini, ricotta cheese, flour, eggs, grated

Beecher’s, chopped green onion, minced garlic, baking powder, salt, pepper and

cayenne. Mix well.

3) Heat 1 to 2 cups of oil in large pot.

4) Carefully scoop 1⁄4 cup drops of zucchini batter into hot oil. Press flat. Cook for 2-3

minutes on each side until golden brown.

5) Remove from oil and place on paper towel line baking sheet. Sprinkle with sea salt and

squeeze of lemon.