Lemon Mint Zucchini Pancakes

This is my last resort. I tried Godiva chocolate. I tried homemade bread dipped in super fine olive oil. I even tried a fresh hot sugar cookie followed by two Advils.

My last hope for getting my mind off of my aches and pains is to sit down and write this here post. See, I had a root canal - my fifth one (!) - last week and am going through some serious after effects right about now.

We're talking a throbbing jaw. Aching gums. A completely mauled tongue. Not pretty. Not fun. 

Nothing seems to be cheering me up right now, and sadly, writing this post doesn't seem to be helping either. Thinking back to the day I made these Zucchini Pancakes, just over a week ago, before I had lost a piece of my tongue to the dentist's drill (ok, slight exaggeration there), makes me sad. Nostalgic. And maybe just a little hopeful that I might feel better sometime soon. 

Maybe, just maybe, my mouth will heal and I might one day enjoy a dinner of something other than fruit smoothies, cottage cheese, and soft bread. I'm not sure that day will ever come, but it's nice to dream. 

Lemon Mint Zucchini Pancakes, adapted from Love and Olive Oil

makes 8 large pancakes 

My adaptation of this recipe calls for 1/4 cup of fresh herbs. I used a combination of lemon verbena, mint, and chives. The result was lemony and minty - just perfect with the zucchini. Other herbs would work well (oregano or dill). But if you don't have lemon verbena, try adding some lemon zest instead. The original recipe calls for that, and I think it would do a lot to brighten the flavors in the absence of lemon verbena. 

4 small zucchini (try to get the bright orange/yellow variety)
2 garlic cloves, chopped
1 small shallot, chopped
1/2 cup whole-milk ricotta cheese
2 large eggs
1/4 cup mixed fresh herbs (I used a combination of lemon balm, chives, and mint)
salt to taste
2 tablespoons bread crumbs
1/8 cup olive oil
Optional: Greek yogurt or sour cream, for serving

If you're using yellow or bright orange zucchini, just wash the zucchini and then grate them coarsely. If you're using green, you may want to peel it before grating. The green color of the peel can turn a little 'muddy.'

In a large bowl, combine the grated zucchini, garlic, shallot, ricotta, eggs, herbs, salt and bread crumbs. Stir well.

In a large, preferably cast iron, skillet, heat the olive oil. When it's nice and hot, add the zucchini batter in about 8 mounds. Each pancake should be 4-5 inches in diameter. Fry over medium heat, turning once, until browned and crisp. This will take about 10 minutes per side. Serve the pancakes right away, with yogurt or sour cream if desired.

Linking this up to Weekend Bloggy Reading and Ultimate Recipe Swap.