LeMoine Family Kitchen

Enjoying life... one delicious bite at a time

Zucchini Blossom Pancake

by 40 Comments

Zucchini Blossom Pancake | LeMoine Family Kitchen . Its the time of year for zucchini flowers and this is one of my favorite ways to use it. In a simple pancake form seasoned with parmigiano cheese, fresh parsley & garlic powder. These are absolutely delicious!

*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!

Zucchini Blossom Pancake | LeMoine Family Kitchen . Its the time of year for zucchini flowers and this is one of my favorite ways to use it. In a simple pancake form seasoned with parmigiano cheese, fresh parsley & garlic powder. These are absolutely delicious!

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
  1. Remove the stamens {on the inside of the flower}, discard and then give a rough chop to the flowers.
  2. In a bowl, stir together the flower, flour, egg white, parmigiano cheese, garlic powder, parsley, salt and pepper until combined.
  3. Heat a small frying pan over medium low heat, add in a couple drizzles of olive oil.
  4. 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.
  5. Serve topped with freshly grated cheese.

 

*Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Reader Interactions

Comments

  2. Love this! I’m waiting VERY IMPATIENTLY for my zucchini plants to grow so I can start w/ my flower recipes! I even went to a farmer’s market yesterday in search of them. I’ve never made them quite this way, so I’m going to try it.

    Reply

    • I’m with you! I feel like I should have planted more plants because I usually only get 3-5 at a time lol. Our local specialty markets I think start carrying them in July

      Reply

  20. This has become my favorite summer recipe for 7 years. A delicious quick light lunch on a hot day. Thank you, thank you!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *