Side Pannel
zucchini corn pancakes
zucchini corn pancakes
- Recipe Submitted by Cobb on 11/23/2014
Category: Side Dishes, Eggs
Ingredients List
- 4 large eggs, beaten
- 1/4 cup olive oil
- 2 tsp salt
- 1/2 tsp ground pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 3 cups grated zucchini (about one large zucchini)
- 1 cup fresh sweet corn off the cob or frozen corn
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1 3/4 cups unbleached all-purpose flour
Directions
In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk to combine.
Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.
Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.
Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop, scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.
Serve warm with your favorite toppings (I”™m partial to salsa and sour cream).
Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.
Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.
Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop, scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.
Serve warm with your favorite toppings (I”™m partial to salsa and sour cream).
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