zucchini pancakes

4 zucchini, sliced thin

5 to 6 zucchini flowers, optional

3 tablespoons chopped fresh herbs, ie basil, parsley, chives

1 teaspoon kosher salt

1 teaspoon fresh cracked pepper

1 cup flour

1/2 cup water

1 egg

1 teaspoon baking soda

1/2 cup extra virgin olive oil

basil aioli, for serving

place the zucchini in a bowl with the salt and toss. chop herbs and rough chop the flowers.

Make batter with the remaining ingredients, except the oil.

Drain the zucchini of excess water and place the bowl with the batter. Add flowers, herbs and the pepper.

Heat the evoo in a cast iron skillet on medium heat. Spoon the batter into small piles and fry for 3 minutes, until they bubble and puff. flip and cook for an additional 2 minutes.

drain on a paper towel lined dish and serve with aioli if desired.