Curried Zucchini Pancakes

Take shredded zucchini and squeeze out some of the moisture by wrapping it in a paper towel and pressing it firmly. It does not have to be dry, just not soggy. Transfer to a large bowl and stir with Greek yogurt, ricotta, lemon zest, lemon juice, egg, garlic, dill, curry powder, dried onion, salt and flour. Make sure everything is combined well, then set batter aside.

Heat a thin layer of olive oil in a cast iron skillet over medium high heat. Once it is nice and hot, use a 1 1/2-inch cookie scoop to easily scoop dollops of batter into pan, then lightly press batter down with the back of the scoop to make a perfectly round little pancake. Fit 5 in the pan at a time.

Pan fry pancakes for about 2 minutes on the first side, then gently flip them to crisp up on the other side for another 2 minutes. Remove to a plate lined with paper towel to blot them. Repeat with remaining batter, cooking 5 at a time.

Once they are all cooked off, serve pancakes on a big platter with whatever serving sauce you desire. They are amazing with apple sauce, sour cream, you name it. Enjoy!