Zucchini-Corn Pancakes

Zucchini-Corn Pancakes Recipe - Vegetarian Food

Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Zucchini-Corn Pancakes are a delicious and nutritious dish that can be enjoyed for breakfast, lunch, or dinner. These savory pancakes are made with shredded zucchini, fresh corn kernels, and a variety of flavorful ingredients. They are easy to make and perfect for using up summer produce.

History

Zucchini-Corn Pancakes have roots in traditional American cuisine, where corn and zucchini are abundant during the summer months. This recipe is a modern twist on classic corn fritters, incorporating zucchini for added texture and flavor. It is a popular dish for those looking to enjoy the flavors of summer in a unique and tasty way.

Ingredients

tomato salsa
2 ripe medium tomatoes, diced
1 medium yellow bell pepper, diced
1 medium clove garlic, minced
1 small onion, finely chopped (0.67 cup)
2 tbsp chopped fresh cilantro
1 tbsp minced jalapeño pepper
0.25 tsp salt
0.25 tsp freshly ground pepper
2 medium zucchini, shredded (2 cups)
0.25 tsp salt
2 tsp vegetable oil
2 ears fresh corn, kernels cut from cob (1 cup)
2 large eggs, beaten
1 cup all-purpose flour
0.5 cup low-fat milk or low-fat soy milk
2 tbsp chopped fresh cilantro
2 tsp baking powder
0.25 tsp freshly ground pepper

How to prepare

To make the salsa, mix all the ingredients in a medium bowl and set it aside.
Place the shredded zucchini in a colander in the sink and sprinkle it with salt. Let it stand for 10 minutes.
Meanwhile, preheat the oven to 200°F (93°C). Heat the oil in a large heavy skillet, preferably cast-iron, over medium heat. Add the corn kernels and cook, stirring often, until lightly browned, about 5 minutes. Remove from heat and let it cool for 5 minutes.
Squeeze out as much moisture as possible from the zucchini using your hands. Transfer it to a large bowl. Stir in the beaten eggs, flour, milk, cilantro, baking powder, pepper, and cooled corn until well blended.
Wipe out the skillet and coat it with vegetable cooking spray. Heat it over medium-low heat until hot. For each pancake, add scant 0.25 cup of batter to the pan. Cook until golden underneath, about 2 to 3 minutes. Flip and cook until set, about 2 to 3 minutes more.
Transfer the pancakes to a heatproof platter and keep them warm in the oven. Repeat with the remaining batter, removing the pan from heat and coating it with more cooking spray between batches as necessary. Serve the pancakes warm with the salsa.

Variations

Add diced bell peppers or onions to the pancake batter for added flavor and texture.
Top the pancakes with avocado slices or a drizzle of hot sauce for a spicy kick.
Mix in grated cheese or chopped herbs for a different twist on the classic recipe.

Cooking Tips & Tricks

Be sure to squeeze out as much moisture as possible from the shredded zucchini to prevent the pancakes from becoming soggy.

- Cooking the corn kernels until lightly browned adds a delicious caramelized flavor to the pancakes.

- Use a cast-iron skillet for even cooking and a crispy exterior on the pancakes.

- Serve the pancakes warm with the fresh salsa for a burst of flavor.

Serving Suggestions

Zucchini-Corn Pancakes can be served with a side salad, fresh fruit, or a dollop of sour cream. They can also be enjoyed with a side of scrambled eggs or bacon for a hearty breakfast.

Cooking Techniques

Use a non-stick skillet or griddle for easy flipping and cooking of the pancakes.

- Cook the pancakes over medium-low heat to ensure they cook through without burning.

- Keep the pancakes warm in the oven while cooking additional batches to maintain their temperature.

Ingredient Substitutions

Substitute almond or coconut flour for all-purpose flour for a gluten-free option.

- Use almond milk or coconut milk in place of soy milk for a dairy-free alternative.

- Replace the fresh corn kernels with frozen or canned corn if fresh corn is not available.

Make Ahead Tips

The pancake batter can be made ahead of time and stored in the refrigerator for up to 24 hours. Cook the pancakes just before serving for the best texture and flavor.

Presentation Ideas

Arrange the Zucchini-Corn Pancakes on a platter and top with a spoonful of the fresh salsa for a colorful and appetizing presentation. Garnish with additional cilantro or a sprinkle of paprika for added flair.

Pairing Recommendations

Zucchini-Corn Pancakes pair well with a variety of dishes, including grilled chicken, fish tacos, or a simple green salad. They can also be enjoyed with a glass of white wine or a refreshing iced tea.

Storage and Reheating Instructions

Leftover Zucchini-Corn Pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat until warmed through, or in the oven at 350°F (177°C) for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of Zucchini-Corn Pancakes contains approximately 200 calories. This makes it a relatively low-calorie dish that can be enjoyed as part of a balanced meal.

Carbohydrates

Each serving of Zucchini-Corn Pancakes contains approximately 25 grams of carbohydrates. Carbohydrates provide energy for the body and are essential for overall health and well-being.

Fats

Each serving of Zucchini-Corn Pancakes contains approximately 6 grams of fat. The fats in this dish come from the vegetable oil used for cooking and the eggs in the batter.

Proteins

Each serving of Zucchini-Corn Pancakes contains approximately 6 grams of protein. Protein is important for muscle growth and repair, as well as overall health and wellness.

Vitamins and minerals

Zucchini-Corn Pancakes are a good source of vitamins and minerals, including vitamin C, vitamin A, potassium, and folate. These nutrients are essential for maintaining a healthy immune system, vision, and overall well-being.

Alergens

This recipe contains eggs and wheat flour, which are common allergens. Those with allergies to these ingredients should avoid this dish or make appropriate substitutions.

Summary

Zucchini-Corn Pancakes are a nutritious and delicious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. They are a healthy option for those looking to enjoy a flavorful and satisfying meal.

Summary

Zucchini-Corn Pancakes are a versatile and flavorful dish that can be enjoyed for any meal of the day. Packed with fresh vegetables and a variety of delicious ingredients, these pancakes are sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a hot summer day, and I had been invited to a neighbor's backyard barbecue. As I mingled with the other guests, I couldn't help but notice a platter of golden-brown zucchini-corn pancakes sitting on the buffet table.

I was immediately drawn to the dish, with its crispy edges and golden hue. I asked my neighbor for the recipe, and she graciously shared it with me. She told me that she had learned it from her own grandmother, who had passed it down through the generations.

I couldn't wait to try making the pancakes myself. I went home and gathered all the ingredients - fresh zucchini, sweet corn, eggs, flour, and a few spices. I grated the zucchini and corn, mixed them with the other ingredients, and spooned the batter onto a hot skillet.

As the pancakes sizzled and cooked, the kitchen filled with the delicious aroma of zucchini and corn. I flipped them over, revealing a crispy, golden-brown crust. I couldn't wait to taste them.

I took a bite of the pancake, and I was instantly transported back to that backyard barbecue. The flavors of the zucchini and corn melded together perfectly, with a hint of sweetness from the corn and a touch of savory from the zucchini. The pancakes were light and fluffy, with a satisfying crunch from the crispy edges.

I knew that this recipe was a keeper. I made it for my family that night, and they devoured the pancakes in minutes. They couldn't believe that such a simple dish could be so delicious.

Over the years, I have made these zucchini-corn pancakes many times, tweaking the recipe here and there to suit my tastes. Sometimes I add a bit of cheese or fresh herbs, or serve them with a dollop of sour cream or salsa. But no matter how I choose to prepare them, the pancakes are always a hit.

I have shared the recipe with friends and family, passing it on just as my neighbor passed it on to me. I love the idea that this dish has been enjoyed by generations of cooks, each putting their own spin on it.

As I sit here now, writing this story, I can't help but smile at the memories that this recipe brings back. It reminds me of lazy summer days, backyard barbecues, and the joy of sharing good food with loved ones.

So if you ever find yourself with a surplus of zucchini and corn, I urge you to give this recipe a try. I promise you won't be disappointed. Just be prepared for a dish that is simple, yet satisfying, and sure to become a favorite in your own kitchen.