Zucchini-Corn Squash Blossom Pancakes

I love corn szn!!!! I started testing these pancakes before sweet corn hit the market and the zucchini-squash blossom pancakes kept coming out just a little too watery and I felt like it could use a bit more texture. My friend Steph tested these once and recommended using corn and it was a hit!! Special thanks to Bob’s Red Mill for sponsoring this post!

I used:

• ~8 squash blossoms (optional)
• 2 medium zucchini, coarsely grated and squeezing water out with a kitchen towel
• 1/2 cup Bob’s Red Mill all-purpose unbleached all purpose flour
• 1 egg
• 2 scallion, thinly sliced 
• 1 ear sweet corn, kernels sliced off
• 2 tbsp cornstarch
• 1/2 tsp salt
• pinch of sugar
• dipping sauce: soy sauce, sesame oil, gochugaru, roasted sesame seeds, scallions

To make (makes 7-8 pancakes):

• Prep squash blossoms by removing the stamens from the center
• Mix everything (minus the squash blossoms) and let sit for 10 mins
• If the mixture looks a little dry, add 1-2 tsp water as needed
• In a pan, heat up enough neutral cooking oil over medium heat so that there’s a thin layer
• Place a large dollop of batter on the pan and press down to form a round, topping with a squash blossom if using. Pan fry for ~3-4 minutes until golden brown
• Flip and pan fry the other side for ~2-4 minutes on other side. I would recommend doing closer to 2 minutes if using blossoms so you can see the blossom!
• Serve with dipping sauce of choice