Food and Zucchini Flower Recipes

How to cook zucchini flowers

Zucchini Pancakes

How to make Zucchini Pancakes With Blistered String Beans and Yogurt
Zucchini Pancake Recipe by Jessica Koslow

Total Time: 30 minutes Serves: 4
zucchini pancake
1 pound zucchini, peeled and coarsely grated
4 large eggs, beaten
2 tablespoons chopped oregano
2 tablespoons chopped mint
5 tablespoons chickpea flour
Kosher salt and freshly ground black pepper
5 tablespoons olive oil, plus extra as needed
¾ pound green or yellow string beans, ends trimmed
2 tablespoons chopped parsley
Juice of ½ lemon, plus 1 lemon cut into wedges, for serving
1 tablespoon sumac (optional)
½ cup plain, whole Greek yogurt

1. Make zucchini batter: In a medium bowl, stir together zucchini, eggs, oregano, mint and chickpea flour. Season batter with a pinch each of salt and pepper. Preheat oven to 400 degrees.

More Zucchini Recipes

2. Preheat oven to 400 degrees. Heat 2 tablespoons oil in a medium non-stick pan over medium-high heat. Once the pan is hot, spoon in ½ cup batter, tilting pan to evenly distribute batter, and cook pancake until exterior is browned, about 2 minutes per side. Transfer pancake to a paper-towel-lined plate. Repeat with remaining batter and extra oil as needed. Transfer pancakes to a baking sheet and bake until heated through, about 5 minutes.

3. Over high heat use a large skillet to add string beans and fry until blistered, about 2 minutes. Off heat, season with parsley, lemon juice, 1 tablespoon oil and sumac, if using. Season with salt to taste.

4. Season yogurt with salt and pepper in a small bowl. Serve beans and yogurt alongside zucchini pancakes, with lemon wedges for seasoning.

The best Zucchini Recipe is ricotta stuffed zucchini flowers