Skip to content

southwestern zucchini and corn pancakes recipe

August 24, 2009

I saw a similar but different enough recipe for zucchini pancakes on a cooking show a few months ago and resisted the urge to make until the garden zucchini were in full bloom.  Sure, I could have run off to the store and made the necessary purchases, but where’s the fun in that? Exactly.  Fast forward a few months and yes, the garden zucchini are indeed in full bloom.  Too much bloom.

In my mind, nothing goes with zucchini like onion, chili powder and corn –classic New Mexican style.  Throw in a few other supporting characters, make a turn here and there, and you got yourself a tasty, unprocessed, and relatively easy to make meal.  In fact, this is so good and reheats up so well that I made it twice this past weekend.  Good times.

Ingredients:

1 ear of corn.  Fresh, please.

4 small/medium-small zucchinis

1 minced jalapeno pepper (remove the seeds and stems if you can’t take the heat)

Half of a small red onion, finely diced

2 cloves of minced garlic

2 eggs

1.5 tsp chili powder (homemade is best, of course)

White or wheat flour

.5 tsp baking powder

Vegetable oil

Salt and pepper to taste

Directions:

Remove the husk from the corn and lightly roast over your stove or in your grill.  Once cooled use a sharp knife to remove the corn from the cob.

Invisible gas range.

Invisible gas range.

Grate the zucchini using a cheese grater or food processor.  Lightly salt and add to a colander for 10 minutes.  Squeeze, removing as much of the water as possible (pretty amazing just how much water these things contain).

Hand shredded.  Limited knuckle damage.

Hand shredded. Limited knuckle damage.

Combine and mix all the ingredients together, save for the oil and flour.

To complete the batter, mix flour into the other ingredients until you have a….pancake-like consistency.

Everybody in the pool.

Everybody in the pool.

Add 2 TBS of vegetable oil to a nonstick skillet over medium heat.  Once hot add about 3 TBS of the batter per each pancake (I’m able to fit 3 pancakes at a time).  Cook for about 2-3 minutes per side, until nice n golden brown.  Repeat until all the batter be gone.

Cooking away.

Cooking away.

Serve with:

A nice roasted chicken, beer, and more beer.

Veggie pancakes.  Skip the sizzurp.

Veggie pancakes. Skip the sizzurp.

Advertisements
3 Comments leave one →
  1. Walker permalink
    August 25, 2009 1:44 am

    holy crap that looks awesome! good form.

  2. Sue G permalink
    August 25, 2009 8:29 am

    This sounds soooo delicious. Much better than your ordinary potato pancake!

  3. Lindsay permalink
    August 25, 2009 9:32 am

    This was one of the best things I ever ate! It was especially tasty paired with your homemade salsa.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: