Ricotta Vegetable Pancakes with Spinach, Zucchini & Corn

15 oz. part-skim Ricotta Cheese

8 oz. cooked spinach, well drained

1 c. shredded zucchini

1 c. fresh corn, thawed if frozen

2 T. pesto or chopped fresh basil

1/3 c. plain low-fat Greek yogurt

1/3 c. whole wheat flour

1/2 c. cornmeal

2 eggs

salt & pepper to taste

light olive oil for frying

Whisk together all ingredients until well combined. Heat a small amount of oil in a non-stick skillet and drop 1/4 cup mounds of batter into the pan. Let brown on one side for 2-3 minutes before flipping and browning on the other side. Remove from pan and drain on paper towels. Place on a sheet pan in a warm oven and repeat with remaining pancake batter, adding small amounts of oil as needed to keep cakes from sticking. These are wonderful served with a simple marinara sauce on the side. I just opened a jar for that. :) 

 Hooray for fried food you can feel good about!