The delicate zucchini flower can be used so many ways in the kitchen when these yellow beaties are brimming from the garden.
I go back to my Italian roots and make these fritters or pancakes for breakfast, lunch or dinner. Serve with extra grated cheese on top and marinara sauce on the side, if preferred.
With so many brands of gluten-free pancake mixes, use the one you like. Or use an all purpose gluten-free flour like Bob’s Red Mill and follow their suggested pancake recipe found on their website.
Optional recipe for large flowers: Omit the shredded zucchini and dip the whole flower in the batter, and make like a pancake. Remember to first remove the thistle and any no-see-ums inside.
Of course, kids love eating “flower pancakes” with grated cheese on top so you may have to make a second batch!
2 cups gluten free pancake mix, prepared
3/4 cup zucchini, shredded
2 zucchini flowers, thistles removed and flower chopped
2 Tablespoons fresh basil, chopped
salt and pepper to taste
1/4 cup parmesan or romano cheese, grated (optional)
Combine pancake batter, zucchini, zucchini flowers, basil, salt and pepper in a large bowl. Add shredded cheese if desired or save to sprinkle on top instead.
Coat the bottom of a cast iron or heavy skillet with olive oil and heat until hot but not smoking. Test a drop of batter on the skillet to determine desired heat to make perfect fritters which brown at the edges. Ladle batter onto skillet and brown on both sides.