Zucchini Cakes

Directions

1. 1
   Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater.
2. 2
   (Youll need about 4 cups shredded zucchini.)
3. 3
   Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
4. 4
   Rinse the zucchini shreds under cool water in the colander.
5. 5
   Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture.
6. 6
   Set the shreds in a large bowl.
7. 7
   Grate the onion into the bowl using the large holes of the box grater.
8. 8
   Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
9. 9
   Heat a large skillet over medium heat.
10. 10
    Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup.
11. 11
    Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
12. 12
    Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes.
13. 13
    If you cant fit all six into your skillet, youll need a little more oil for the second batch.