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In a large bowl, coarsely grate the zucchini. Season with kosher salt and set aside for 5 minutes.
Squeeze the liquid out the zucchini using your hands or a cheesecloth, saving the liquid in a bowl for later.
Add the squeezed zucchini to a dry bowl. Add the eggs, ricotta, cornmeal, zucchini juice or milk, vinegar, olive oil and a small pinch of salt. Mix until combined.
Add the flour, baking powder and baking soda to the batter. Mix until combined. A few lumps are perfectly fine, make sure you don't overmix or else the pancakes will end up tough.
Place a nonstick skillet over medium heat. Add a little bit of olive oil and start cooking the pancakes: add a dollop of batter to the pan and cook until the batter is bubbly on top. If using, place a squash blossom on top and flip. Cook for another minute on that side. Adjust the heat as needed and continue until all batter is cooked.
Serve with olive oil and whipped ricotta on top.