Ingredients

The following ingredients have 10 Servings
  • 12 Zucchini Flowers (Blossoms)
  • 1 Egg Yolk
  • 3 cloves Garlic (Minced (about 1 T minced))
  • 6 leaves Fresh Basil
  • 1/2 C Flour (All Purpose)
  • 1/4 C Milk
  • 1/2 C Vegetable oil or other high heat oil

Instruction

  • Clean zucchini flowers by removing stem and stamen. Place flowers in a bowl of cold water to rinse off any dirt or debris. Lay flowers on a clean kitchen towel or paper towel. Pat dry. Set aside.
  • In a large bowl, stir together egg yolk, garlic and milk. Slowly incorporate in the flour. Set aside once it resembles a pancake batter.
  • Roughly chop zucchini flowers and chiffonade the basil (cut into ribbons/strips). Fold both into the batter.
  • Pour oil into a skillet and heat over medium/high heat. When oil is hot (sizzles when a drop of batter is placed in it), spoon some batter into oil. Depending on the size of your pan, you should be able to fit 3-4 pancakes in at a time. Cook a few minutes until golden brown and then gently/carefully turn over and cook until the other side is golden brown. Each batch should take no more than 5 minutes.
  • Remove pancakes from pan and place on paper towel lined plate. Season with salt immediately.
  • Repeat with remaining batter until all pancakes are cooked and seasoned.
  • Enjoy!