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Garden zucchini -corn pancakes

Updated on August 27, 2013

Zucchini corn cakes

Cast your vote for Zucchini corn cakes

Savory Zucchini corn pancakes

Now you know what to do with all that zucchini!
Now you know what to do with all that zucchini! | Source
Frozen leftover corn from fresh. It's so plentiful fresh and sweet this time of year that I like to freeze it.
Frozen leftover corn from fresh. It's so plentiful fresh and sweet this time of year that I like to freeze it. | Source
Gathering all the ingredients.
Gathering all the ingredients. | Source
I like to make the batter in my big measuring cup. It cuts down on cleaning and it makes it so easy to pour.
I like to make the batter in my big measuring cup. It cuts down on cleaning and it makes it so easy to pour. | Source
Batter before savory ingredients. You could change and make this sweet at this point.
Batter before savory ingredients. You could change and make this sweet at this point. | Source
So easy to grate.
So easy to grate. | Source
Grating your own cheese not only lets you pick from hundreds of kinds but is also a huge cost savings and no extra chemicals to keep it separated.
Grating your own cheese not only lets you pick from hundreds of kinds but is also a huge cost savings and no extra chemicals to keep it separated. | Source
It's all ready to pour. You can also store in the fridge for a few hours if you want to prep before dinner.
It's all ready to pour. You can also store in the fridge for a few hours if you want to prep before dinner. | Source
The zucchini looks so delicious!
The zucchini looks so delicious! | Source
Oh my this is going to be so good!
Oh my this is going to be so good! | Source
Take the picture already! I am starving!
Take the picture already! I am starving! | Source

Cook Time

Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: 12 small cakes

Savory zucchini-corn pancakes

  • 11/4 cup corn bread mix, I used Bob's Red mill
  • 1 cup milk, almond, hemp, soy or coconut all work well too
  • 2 eggs, free range
  • 1 small zucchini, shredded
  • 3/4 cup corn, fresh or frozen(defrost first)
  • 1 cup Cotwold onion and chive cheese-shredded, any sharp cheddar will work

Savory zucchini corn pancakes

  1. If you are using frozen corn, take out 3/4th's cup corn and let it defrost while you gather and prep ingredients.
  2. Once all the ingredients are gathered, pour your (milk or you can use water) into the bowl or large measuring glass you are going to use for mixing the pancakes.
  3. Dump in the cornbread mix and stir, judging if it is the right consistency for pancakes. It should be thick but pourable. Add the rest of the ingredients, now stir them all together.
  4. Heat a large non-stick pan on medium high heat. I did not use any oil, but I like to use coconut oil when I do use it. Heat until brown and one side and flip. Brown the other side and serve!

Savory Zucchini Corn Pancakes

Now that summer vegetables are in full swing everyone knows I am foodie, so my friends with gardens bring me all the delights their gardens have to offer. What a wonderful thing to share! This however has led to an over abundance of corn and zucchini in my house. What's a girl to do? My husband came up with the idea! He loves pancakes, sweet or savory! That's the beauty of this recipe. You can change the ingredients to accomodate whatever extra ingredients you might have on hand.

This recipe can also be made vegan by eliminating the cheese and subsituting for nutritional yeast. You can also freeze( if you have any) leftovers for another quick meal. Just re-heat in the toaster oven.

I served these cakes with my swiss chard and onion recipe, fresh kiwi and avocado. Big Yum!

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