A quick meal on a hot summer night, vegetable pancakes whip up in no time. Zucchini pancakes are of course the classic, another in a long line of tricks to use up the bounteous harvest. Here I combined them with corn kernels, red pepper and basil. Served with corn on the cob and sliced nectarines, they were just the right supper for an evening in the garden.
2 medium zucchini (about 3/4 lb)
½ c fresh corn kernels
¼ c finely diced red pepper
1-2 leaves Genovese basil, shredded
1/3 c flour
½ tsp baking powder
Pinch of salt
Butter and/or vegetable oil
Grate the zucchini on the large holes of a box grater. Place the shreds in a colander and lightly salt them, setting aside to drain for about 30 minutes or so. Squeeze in a towel to get as much liquid out of them as possible.
If the corn is tough, shallow-boil it for a minute in a little water and set aside to drain thoroughly.
Mix together the flour, baking powder and salt and set aside.
Heat a cast iron griddle on the stove over medium heat so that it is uniformly hot when the batter is ready.
Lightly beat the eggs in a bowl. Add the drained zucchini, corn, red pepper and basil. Fold in the flour mixture until no traces of flour remain.
Add a little butter and/or vegetable oil to the heated griddle. Spoon on the zucchini batter to form 2-2½ inch cakes and cook slowly over medium-low heat for a few minutes until the bottom is browned and the top is starting to dry. Flip to brown the other side and remove to a plate. Keep them warm while you prepare the rest.
Makes about twelve 2½-inch pancakes.