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Recipe for

Zucchini Flower Pancakes

From the kitchen ofAmie Serves

Ingredients

  • 3 small zucchini
  • 3 eggs
  • ½ cup ricotta
  • 1 ½ cups all-purpose flour
  • ½ cup milk
  • juice of ½ lemon
  • 3 tbsp olive oil
  • 2 tsp baking powder
  • ½ tsp baking soda
  • salt
  • 6 zucchini flowers
  • Sauce
  • 1 cup yogurt
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • lemon juice

Method

  1. Grate the zucchini into a large bowl and squeeze out any liquid.
  2. Add the eggs, ricotta, flour, milk, lemon juice, olive oil, baking powder, baking soda, and salt. Mix until combined.
  3. Flatten the flowers gently with the side of a chef's knife.
  4. Heat a nonstick skillet over medium heat with a little olive oil. Add a dollop of batter and cook until bubbly on top. Place a blossom on top and flip.
  5. Mix the yogurt, olive oil, lemon juice, and garlic.
  6. Serve the pancakes with a generous dollop of yogurt sauce.
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