Description
Delicate zucchini blossoms combined with creamy ricotta and savory cheese create these delicious pancakes, a perfect summer dish.
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)
Instructions
- 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.
Notes
Serve warm drizzled with olive oil or topped with fresh herbs. Pairs well with side salad or yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian