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Zucchini Flower Pancakes
Zucchini Flower Pancakes
(Fritteddi i Sciuriddi)
 
 
Ingredients:

1/2 lb (200 grams) zucchini flowers, washed, cleaned and cut into julienne
5 handfuls of flour
2 handfuls of Pecorino or Parmigiano cheese
1 egg
Basil and parsley, finely chopped
Salt and pepper to taste 

Directions:

In a bowl, combine all the ingredients and mix.

The final mixture should be thick (but if it proves to be too dry, add a little bit of water).

In a large frying pan heat the olive oil, pour in spoonfuls of the pancake mix at a bit of distance from each other.

Let them brown on both sides, drain with a turner and place them on paper towels to dry.

That's it!
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