Ricotta-Vegetable Pancakes with Pepper Relish
These vegetable pancakes, made with a ricotta and cottage cheese batter, are served with a colorful relish of red bell peppers, carrots, and corn. If you'd like, you can also serve some reduced-fat sour cream along with the relish.
  • 2 cups finely chopped red bell peppers (about 2 large)
  • 1 carrot, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup water
  • 1 cup frozen corn kernels, thawed
  • 3/4 teaspoon salt
  • 1 cup part-skim ricotta cheese
  • 1 cup low-fat (1%) cottage cheese
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 3 large egg whites
  • 2 tablespoons minced fresh basil
  • 1 tablespoon olive oil
  • 2 scallions, thinly sliced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey

1. In large nonstick skillet, combine 1 cup of bell peppers, carrot, garlic, and water and bring to a boil over medium heat. Cook, stirring frequently, until peppers are tender, about 5 minutes. Stir in 1/2 cup of corn and 1/4 teaspoon of salt and cook until carrot is tender, about 2 minutes.

2. Transfer mixture to large bowl and let cool slightly. Stir in ricotta, cottage cheese, flour, baking powder, egg whites, 1 tablespoon of basil, and 1/4 teaspoon of salt until well combined.

3. Preheat oven to 250°F. In large nonstick skillet, heat 1 teaspoon of oil until hot but not smoking over medium heat. Using a 1/3-cup measure, drop ricotta mixture into skillet to form 4 pancakes. Cook until pancakes are lightly browned, about 2 minutes per side. Transfer to baking sheet and keep warm in oven while you cook remaining pancakes. Repeat with remaining 2 teaspoons oil and remaining ricotta mixture, cooking 8 more pancakes in 2 batches. Transfer to baking sheet and keep warm in oven.

4. In medium bowl, stir together remaining 1 cup bell peppers, remaining 1/2 cup corn, scallions, lime juice, remaining 1 tablespoon basil, honey, and remaining 1/4 teaspoon salt. Serve pancakes topped with pepper relish.

Nutritional Information
Per serving: 298 calories, 9.4g total fat (3.9g saturated), 21mg cholesterol, 3.8g dietary fiber (1.1g soluble), 35g carbohydrate, 21g protein, 823mg sodium.
Good source of: beta-carotene, riboflavin, selenium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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