Saturday, October 11, 2014
Zucchini Corn Pancakes
Saw the recipe for this on Damn Delicious. I picked up a few zucchini and had a can of corn in the cabinet.
1 pound zucchini - grated
1 teaspoon salt
1 cup corn- fresh or canned
4 large eggs- beaten
1/2 teaspoon dried basil ( used 1 1/2 tablespoons fresh basil)
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
salt and pepper to taste
1/2 cup shredded cheddar cheese ( used Mexican blend)
3/4 cup all purpose flour
2 tablespoons olive oil
Wash and dry the zucchini and cut the unpeeled zucchini into small chunks and add to a food processor. Pulse a few times and remove zucchini to a colander. Sprinkle the salt over the zucchini and and toss a few times. Let it sit for about 10 minutes. Squeeze out remaining liquid.
Combine the zucchini, corn, eggs, basil, oregano, garlic powder and salt and pepper to taste in a large bowl. Stir in the cheese and the flour until everything is combined.
In a large skillet heat the olive oil over medium high heat. Using a tablespoon scoop out the batter and place in the heated oil. Flatten each pancake with a spatula and cook on each side until golden brown about two minutes on each side.