Zucchini-Corn-Cheddar Pancakes
I don’t often eat leftovers, which I suppose is part of the reason why I’m always in the kitchen – because I want to try something new.
That said, I didn’t let one single little zucchini pancake go to waste that I made the other day. This recipe’s a keeper.
I came up with the recipe completely by accident. I’d just made zucchini muffins, and noticed that I had a whole bunch of shredded zucchini leftover, so I figured that I’d make some kind of pancake thing with it.
So I put the zucchini into a bowl. Then I remembered the can of corn in the closet that I’d spied recently, and dumped that in, too. I put some eggs and corn meal in there, along with chopped onion and red bell pepper, and cilantro, too. A little cumin and cayenne pepper, and I was on the home stretch. A cup or two of shredded cheese, and whoo-boy, things were really getting fun.
I let this batter sit in the fridge all day, covered in plastic wrap, because I made it up as the muffins were cooking one morning, and thought that it would be fun for dinner.
I served these with a dollop of chipotle crème fraiche, but a bit of salsa – red or green – would work, too. These would be a great side dish for BBQ, chicken, or nice with grilled shrimp or scallops on top, I think, along with a squeeze of lime.
They’re sort of half-pancake, half-cornbread, with lots of moisture and a nice crunch from the corn, too. Oh, and for a reheat – just pop these in the toaster. Easy!
Zucchini-Corn-Cheddar Pancakes
INGREDIENTS
3 cups zucchini, shredded
8 ounces corn (canned or frozen)
1 cup cheddar or Monterrey Jack cheese, grated
½ red bell pepper, 1/4-inch dice
¼ cup cilantro, chopped
2 eggs
1 cup yellow corn meal
2 teaspoons baking powder
½ teaspoon sea salt
½ teaspoon cayenne pepper
½ teaspoon cumin
vegetable oil
½ cup whole milk
WHAT YOU DO
1. Mix all ingredients together in a large bowl. If the batter is too thick, just add a bit more milk.
2. Lightly grease a skillet with the vegetable oil, and turn on medium heat. Spoon batter into skillet, and cook 3-5 minutes per side.
Serve with Jalapeno-Buttermilk Dressing or Chipotle Creme Fraiche.
Would be nice with grilled shrimp on top, or as a side dish.
