I recently picked my first zucchini of the season! After much consideration, I decided to use it for zucchini pancakes, and I was not disappointed. Traditional zucchini pancakes are good, but sometimes you need to jazz things up a little. I had a bit of leftover roasted corn so I decided to add it in with the zucchini. The corn added another layer of texture, which I liked. And the fact that it was roasted really added something as well. I would definitely make these again and next time I would even consider adding in some feta or queso fresco. The recipe is below. Enjoy!
1 zucchini, grated
1/3 cup roasted corn
2 tablespoons of minced red onion
2 eggs, beaten
1/2 cup flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
Combine all the ingredients in a bowl and mix well. Add more flour if needed to get your batter the right thickness. (The 1/2 cup of flour is a good place to start, but you might need more if your zucchini has a lot of water.)
Heat your cooking fat in a skillet on medium heat. (I would suggest using half butter and half canola/sunflower oil.) When your skillet is ready drop your batter in. Patiently wait for the bottom side to get a beautiful golden brown and then flip. Let it cook through and remove from the heat.
My husband and I just ate them plain. (With a little bacon of course.) But if you really wanted something with it, I think a little dollop of Greek yogurt would compliment it nicely.