Zucchini Squash Pancakes

A delicious pancake alternative for folks who love a savory breakfast. These zucchini squash pancakes are paired with ricotta and a touch of olive oil for a hearty start to your day.

By @carolinagelen

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 pieces small zucchinis
• 0.5 teaspoons kosher salt
• 3 pieces eggs
• 0.5 cups ricotta
• 0.5 cups fine cornmeal
• 0.5 cups zucchini juice or milk
• 2 teaspoons vinegar or lemon juice
• 3 tablespoons extra-virgin olive oil
• 0.25 teaspoons kosher salt
• 0.5 cups bread flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1 tablespoons extra-virgin olive oil
• 4 pieces squash blossoms
• 0.5 cup whipped ricotta or yoghurt
• 1 tablespoons extra-virgin olive oil

Instructions

1. Wash the zucchinis thoroughly to remove any dirt. Peel them if desired, though leaving the skin on adds nutrients.
2. In a large bowl, coarsely grate the zucchinis using a box grater.
3. Season the grated zucchini with kosher salt and let it sit for 5 minutes to draw out moisture.
4. Squeeze the liquid out of the zucchini using your hands or a cheesecloth, saving the liquid in a bowl for later use.
5. In another large, dry bowl, combine squeezed zucchini, eggs, ricotta, cornmeal, lemon juice, olive oil, and a pinch of salt.
6. Sift in the bread flour, baking powder, and baking soda into the zucchini mixture. Gently fold until just combined. Do not overmix.
7. Heat a nonstick skillet over medium heat and add a small amount of olive oil.
8. Scoop a dollop of batter onto the skillet, about 1/4 cup per pancake, and cook until bubbles form on the surface.
9. If using, place a squash blossom on each pancake. Flip the pancake carefully and cook for another minute until golden brown.
10. Repeat the process for the remaining batter, adding a small quantity of oil each time before cooking.
11. Serve the pancakes with a drizzle of olive oil and whipped ricotta or yogurt on top.