Keep the zucchini recipes coming? No problem! I’ve got a great one for you here – Zucchini, Spicy Grilled Corn & Cheese Pancakes! The husband says this may well be his favourite recipe of 2015. I must admit, I can see why. Moist, light and bursting with fresh summer garden goodness these savory pancakes are not only delicious warm from the frying pan, but are also great at room temperature or even cold right out of the fridge.
One of the things I love about these pancakes besides the fresh zucchini is the bit of spice factor. You know us and our penchant for hot and spicy by now. So I’ve added a bit of Spicy Grilled Corn to the mix. The zesty lime/chili combo of spices and the grilled flavour adds so much to this dish. And of course when I added the cheese in, I went with a Habanero Jack Cheese. The great thing here is that if you don’t want to turn up the heat like we do, just use fresh corn and maybe go with the parmesan or cheddar cheese option. It’s all up to you and your taste buds. We’ve eaten these pancakes as a main course with a fresh salad on the side, as a side dish paired with some grilled chicken, re-heated them for a quick savory breakfast and snacked on them between meals. They would be amazing as a summer appetizer as well. Just make them silver dollar sized and top them with a little dollop of sour cream and fresh chives. That versatility, along with ease of preparation makes them a winner in my book! So if your garden runneth over with zucchini, griddle up some of these mouthwatering pancakes. Folks will swoon!
Zucchini, Spicy Grilled Corn & Cheese Pancakes
recipe slightly adapted from: King Arthur Flour
- 4 large eggs, lightly beaten
- 1/2 teaspoon freshly ground black pepper or coarse black pepper
- 1/4 cup olive oil or vegetable oil
- 2/3 cup chopped chives or scallions; about 1 bunch scallions, trimmed and chopped
- 2 teaspoons salt, to taste
- 1/4 teaspoon cayenne pepper
- 1 Tablespoon fresh basil, chopped
- 1 Tablespoon fresh oregano, chopped
- 4 cups coarsely grated zucchini; about one 10″ zucchini
- 1 cup spicy grilled corn (recipe to follow, you can use regular corn if you can’t be bothered to grill corn – but I think the grilled corn option is the way to go!)
- 1 3/4 cups all-purpose flour
- 1 cup freshly grated Parmesan, Cheddar, Monterey Jack or Spicy Habanero Jack cheese.
- sour cream & fresh chives for serving
Preheat a griddle or frying pan over medium-high heat; if you have an electric griddle, set the heat to 400°F.
Beat the eggs with the oil, salt, and pepper until thoroughly combined.
Add the herbs, spices, scallions, zucchini, corn and cheese, stirring to combine.
Stir in the flour.
Grease the hot griddle lightly. Drop the batter in 1/4 cupfuls onto the griddle; a muffin scoop works well here. If necessary, spread the cakes to about 3 1/2″ to 4″ diameter.
Cook the cakes for 3 minutes, or until they’re brown on the bottom, and bubbles have appeared on their tops. The top surface will appear somewhat dry and set.
Flip the cakes, and cook them for about3 to 4 minutes on the second side, or until they’re as moist/cooked as you like when you break one open.
Repeat until you’ve used all of the batter.
Serve warm, at room temperature, or cold; with butter and grated cheese, or without. Store any leftovers, tightly wrapped, in the refrigerator. Reheat in a toaster or toaster oven, if desired.
Spicy Grilled Corn
This recipe will likely yield more than the 1 cup you need for the zucchini pancakes. But having extra Spicy Grilled Corn around is not a problem! You can eat it cold, straight from the fridge, sprinkle it over salads or warm it up for a side dish.
- 3-4 ears of fresh corn in husk
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 cloves of garlic, finely chopped
- 3/4 tsp Kosher salt
- 1 tsp light brown sugar
- ¼ tsp chili powder
Combine olive oil, lime juice, garlic, salt, brown sugar and chili powder in small bowl and whisk together.
Peel back the corn husks, discarding all but a couple inner layers. Remove corn silk, then baste with dressing, and recover corn with remaining husk.
Grill on med-high for 20-25 minutes, turning 3-4 times during cooking time.
Remove the corn from grill and allow to cool a few minutes. Once it has cooled enough to handle, cut off stem end, place the flat cut end on bottom of large bowl, and use a corn zipper to strip the kernels from the cob. Or if you don’t have a zipper, run a small sharp knife down the length of the cob, slicing off kernels.
Zucchini, Spicy Grilled Corn & Cheese Pancakes brought to you by: Runcible Eats (www.leaandjay.com)