why make this recipe

Crispy Zucchini Blossom Pancakes are a perfect way to enjoy summer’s bounty. These delicate flowers have a subtle flavor, and when combined with creamy ricotta and savory cheese, they create a delicious dish. This recipe is simple to make and brings a unique twist to your summer meals. Whether served for brunch or as a light dinner, these pancakes will impress your family and friends.

how to make Crispy Zucchini Blossom Pancakes

Ingredients :

8 pieces Zucchini Blossoms (Trimmed and cut into thin strips)
1 cup Ricotta (Can substitute with cottage cheese)
1/2 cup Parmigiano-Reggiano (Grated, can substitute with Pecorino)
1 large Egg (Can substitute with a flax egg for vegan option)
1 cup Flour (Whole wheat or gluten-free flour can be used)
1/2 cup Milk (Non-dairy milk works well for a vegan option)
1 teaspoon Salt
1 tablespoon Olive Oil (For frying)

Directions :

In a large mixing bowl, combine the ricotta, grated cheese, egg, and salt. Mix until smooth.
Gently fold in the zucchini blossoms, making sure they are well-coated with the cheese mixture.
In another bowl, whisk together the flour and milk until you get a smooth batter.
Combine the two mixtures and stir until just mixed. Be careful not to overmix.
Heat olive oil in a large skillet over medium heat.
Drop spoonfuls of the batter into the pan, flattening them gently into pancake shapes.
Cook for 3-4 minutes on each side until golden brown and crispy.
Remove from the skillet and keep warm while you repeat with the remaining batter.

how to serve Crispy Zucchini Blossom Pancakes

Serve these pancakes warm, drizzled with a little olive oil or topped with fresh herbs. They pair wonderfully with a side salad or a dollop of yogurt for extra creaminess. You can also add a squeeze of lemon for a refreshing touch.

how to store Crispy Zucchini Blossom Pancakes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat until warmed through, or pop them in the oven at 350°F (175°C) for about 10 minutes.

tips to make Crispy Zucchini Blossom Pancakes

Make sure the zucchini blossoms are fresh for the best flavor.
Adjust the amount of cheese based on your preference; using more will give a richer taste.
If the batter is too thick, add more milk to reach your desired consistency.
Keep the oil hot enough to fry but not smoking to ensure crispy results.

variation

You can add chopped fresh herbs like basil or dill to the batter for additional flavor. For a spicier kick, consider adding a pinch of red pepper flakes.

FAQs

How do I know if the zucchini blossoms are fresh?
Look for blossoms that are vibrant in color, firm to the touch, and free from blemishes.

Can I freeze the pancakes?
Yes, you can freeze them. Let them cool completely, then layer them between parchment paper in a freezer-safe container.

Can I make these pancakes gluten-free?
Absolutely! Use a gluten-free flour blend instead of regular flour for a gluten-free version of this recipe.