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