Zucchini flower pancakes

Procedure

The pancakes with zucchini flowers are really easy to prepare. First rinse the zucchini flowers under running water and then dry them by dabbing them with a soft cloth. Now clean the zucchini flowers. I like the stem, but I hair it with a knife and then I do it in small pieces. I eliminate the green growths around the pumpkin flower goblet, then by hand divide the flowers into strips eliminating the central pistil.

At this point, Beat the eggs in a large bowl. Add salt and pepper, grated cheeses, instant yeast and finally zucchini flowers. Stir so that the zucchini flowers are completely soaked in egg. Then add the grated lemon zest and flour. Stir with a spoon until the mixture is thick and homogeneous. If it seems too liquid, you can add another tablespoon flour. It is important that the compound is dense so that, when you pour it into spoonfuls in a pan, does not spread and gives life to pancakes of regular shape and well swollen.

Once the dough has been prepared, It is not necessary to wait for leavening because the yeast acts instantly. I recommend, though, to stir thoroughly and repeatedly the mixture before pouring each pancake into the pan, because flour always tends to settle on the bottom.

Heat the oil in a pan with high edges. I use olive oil, but you can also use peanut oil or high oleic sunflower oil. When the oil is hot, Pour the mixture into spoonfuls in a pan: A heaped spoon is enough for a pancake. Do not cook too many pancakes at the same time because otherwise the oil will lose temperature and you will get greasy pancakes.

Cook the zucchini flower pancakes over medium heat until golden brown, turning them halfway through cooking. The pancakes should be golden and slightly crispy outside and soft inside but well cooked. Stick a toothpick inside. Once pulled out it must not have traces of dough. Put the pancakes on a sheet of absorbent paper and serve immediately once the frying operations are completed. They are good warm! Bon appétit!