Zucchini Corn Pancakes

 

Zucchini Corn Pancakes

As the zucchini plants continue to produce abundantly, last night I made zucchini corn pancakes to take care of a zucchini that had grown a bit too large. It was quick to make and delicious!

Ingredients:

1 large zucchini or the equivalent of 4 small ones 

1 onion

1 ear of corn (or substitute with 1 cup of frozen)

½ red pepper

3 eggs beaten

½ cup flour

¼ cup of milk

½ teaspoon baking powder

2 tablespoon olive oil

1 tablespoon butter

I-2 tablespoons canola oil

salt and pepper to taste

1.Shred the zucchini in the food processor.  My zucchini was such a big guy that I had food processor bowl was full. Slice the onion thinly and set aside.

2. Meanwhile, heat a nonstick pan and add the olive oil. When it is hot, add the onions and stir until they have gained a little color about five minutes. Add the zucchini. At first the pan is going to seem very crowded. Never mind, it will shrink quickly. Salt and pepper the mixture and keep stirring until the zucchini and onions have cooked down, about 5 minutes.

3. Take the ear of corn, husk it and remove the kernels. You should have about one cup. Dice the red pepper to the similar size as the corn kernels. Heat a small saucepan, then add a little butter, followed by the red pepper. Stir fry it quickly, then add the corn and season the mixture. The mixture should not cook long, otherwise the corn will get tough. After 2 minutes, take off the flame and cool slightly.

4. In a separate bowl, whisk together 3 eggs, the milk, flour, and baking powder. To this add the zucchini and the corn mixtures. Stir to blend.

5. Heat a griddle or frying pan, and then grease it with a little canola oil. With a ladle, measure about ½ cup – more or less – of the batter, just like you would when making pancakes, and drop it onto the heated surface. When the edges seem a bit dry, turn the pancake over and cook briefly until a little puffed in the center. Remove to a plate. Continue making the rest of the pancakes. You may have to grease the griddle  again if needed.

6. Serve with a dollop of Greek yogurt and optional, a dusting of julienned basil. A good dish to serve as an antipasto or summer entree and salad. Delicious with a crisp white wine. 

Serves 4.