Receta Zucchini Blossom Pancake
Zucchini Blossom Pancake
June 26, 2015 by Angela LeMoine 38 Comments
*Thank you
A quick mention, my other favorite way to serve these is as Stuffed Zucchini Blossoms! The beautiful yellow flowers are stuffed with a ricotta mixture, lightly battered and fried. They are heavenly!
As for this Zucchini Blossom Pancake, this is all about my Grandmother. She is the one that makes these every year with the flowers from her garden and we all just love them. So you can imagine why I enjoy them so much and continue to make them as the blossoms become available. For this recipe, I had just enough to make one large pancake but you can easily multiply the recipe. You can generally find these in specialty stores or farmers markets so be on the lookout!
Before I get to the recipe I need to ask… who else is in LOVE with these gorgeous
Also in the above picture is a sampling of Zucchini Blossom Pancake
Author: Angela LeMoine
Ingredients
- 8- 10 zucchini blossoms
- 3 Tbsp flour
- 1 egg white
- 3 Tbsp freshly grated parmigiano cheese, plus more for garnish
- 1/2 tsp garlic powder
- 1 heaping Tbsp finely chopped parsley
- 1/4 tsp salt
- pepper to taste
- olive oil
Instructions
Remove the stamens {on the inside of the flower}, discard and then give a rough chop to the flowers.
In a bowl, stir together the flower, flour, egg white, parmigiano cheese, garlic powder, parsley, salt and pepper until combined.
Heat a small frying pan over medium low heat, add in a couple drizzles of olive oil.
Carefully add the mixture to the pan and press down to form the pancake with the back of a spoon. Brown on each side, about 2-3 minutes per side.
Serve topped with freshly grated cheese.
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