Zucchini squash pancakes

Name: Zucchini squash pancakes
Cuisine: American
Ingredients: 2 small zucchinis; 3 eggs; 1/2 cup ricotta; 1/2 cup fine cornmeal; 1/2 cup milk (or zucchini water); 2 tsp vinegar; 3 tbsp olive oil; 1/2 cup flour; 2 tsp baking powder; 1/2 tsp baking soda; Salt; Whipped rice tea (for serving); Squash bloasoms

6 steps

Updated at: Wed, 30 Aug 2023 04:57:22 GMT

Nutrition balance score

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Ingredients

2 servings

2zucchinis

small

3eggs

½ cupricotta

½ cupfine cornmeal

½ cupmilk

or zucchini water

2 tspvinegar

3 Tbspolive oil

½ cupflour

2 tspbaking powder

½ tspbaking soda

salt

Whipped rice tea

for serving

Squash bloasoms

Instructions

Step 1

Grate zucchini into a bowl, add salt and set aside for 5 min.

Step 2

Squeeze the liquid out of the zucchini and save for later.

Step 3

Move squeezed zucchini into a dry bowl and add everything else, but wheat flour and sodas. Mix until combined

Step 4

Then add wheat flour, baking powder and baking soda. Don't over mix, few lumps are fine.

Step 5

Add a bit of olive oil on a skillet,that's heated on medium heat and place a dollop of batter onto it. Cook until the top is bubbly. Now place the squash blossom on top, if using. Then flip and cook for a minute on the other side.

Step 6

Serve with whipped ricotta and olive oil on top.