Zucchini, Corn and Red Pepper Pancakes

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.

Zucchini, Corn and Red Pepper Pancakes

2 medium zucchini (about 3/4 lb)

Salt

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

2 eggs

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.

Categories: Corn, Pancakes, ZucchiniTags:

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