Ingredients

• 200 g flour
• 200 g zucchini
• 150 g milk
• 30 g anchovy fillets in oil
• 10 g of breadcrumbs
• 5 g yeast
• 20 pcs zucchini flowers
• 6 pcs radishes
• 1 pcs white turnip
• honey
• lemon
• fresh oregano
• hemp seeds
• extra virgin olive oil
• parsley
• salt
• pepper

For the recipe of zucchini fritters and radish salad, mix the flour with the slightly heated milk, the crumbled yeast and a pinch of salt, obtaining a very consistent batter. Let it rest covered until it has doubled in size (about 2 hours). Wash the courgettes and grate them with the grater in large holes. Then mix them with the batter, adding also 16 flowers, cleaned and divided into strips. Cook the mixture in a pan with 4 tablespoons of oil, pouring it into pancakes about 10 cm in diameter. Cook them for about 2 minutes on each side. Blend the crumb with the immersion mixer with 15 g of oil, anchovies, 10 g of honey, 35 g of lemon juice, 40 g of water and a few leaves of parsley, obtaining a sauce. Peel and slice the white turnip very thinly and cut the radishes in half. Add the remaining courgette flowers and season with oil, salt, pepper, fresh oregano and 1 tablespoon of hemp seeds. Serve the pancakes with the radish salad and the sauce.

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