Ingredients
3 small zucchinis
3 eggs1/2 cup ricotta
1 1/2 cup all purpose flour
1/2 cup milk
½ lemon juice
3 tablespoons olive oil
2 teaspoons baking powder
1/2 teaspoon baking soda
salt
6 Zucchini Flowers
Sauce
1 cup yogurt
1 tbsp olive oil
2 cloves of garlic minced
Lemon juice
Recipe
1. In a large bowl, grate the zucchini. Squeeze out any liquid if any.
2. Add eggs, ricotta, flour, milk, lemon juice, olive oil, baking powder and baking soda, and salt. Mix until combined.
3. Prepare the flowers by squishing them flat with the side of a chef knife.
4. Place a nonstick skillet over medium heat. Add a little bit of olive oil and start cooking the pancakes: add a dollop of batter to the pan and cook until the batter is bubbly on top. Place a blossom on top and flip.
5. Mix yogurt, olive oil, lemon juice and garlic.
6. Serve savory pancakes with a generous dollop of yogurt sauce.