Zucchini and Corn Pancakes
I happen to love savory pancakes, sometimes called fritters. They’re really fun to make because they can be completely customized to your tastes.
Just for the blog I’ve made wild rice and pecan pancakes, butternut bacon pancakes, and potato halloumi pancakes, but I’ve made at least a hundred more varieties over the years when I’ve wanted a fun and healthy side dish.
Most people who have a summer garden have an overabundance of one of two vegetables. For me, it’s typically zucchini, which is the base of these pancakes.
If you’ve never made a savory pancake, this recipe will give you an idea how to proceed the next time, with no recipe.
Zucchini and Corn Pancakes
2 large ears corn
4 medium zucchini
1 small purple onion, finely chopped
1/2 cup chopped walnuts
1 bunch chopped parsley, to taste
1 teaspoon salt
1/2 teaspoon white pepper
Black pepper
3 eggs
1/2 cup evaporated milk
Approximately 1 cup white flour, or any flour
Butter or olive oil
Wrap the corn cobs with their husks in a tea towel. Place in the microwave and heat on high for five minutes. Let sit and steam a bit in the microwave for another five minutes.
When the cobs are cool enough to handle, slice off the corn kernels. Chop a little more if necessary. Add the corn to the bowl, then grate the zucchini and place it with the corn.
Then add the onion and walnuts.
Add the parsley and seasoning.
In a small bowl, whisk together the eggs and milk, and pour the mixture over the vegetables. Stir to combine.
Begin incorporating the flour into the vegetable mixture until no liquid remains. Stop then. These are vegetable pancakes, not doughy pancakes with a little bit of zucchini thrown in. There’s a difference.
Heat about 1 tablespoon of butter or oil in a large skillet over medium heat. Form three 3” wide pancaked in a skillet over medium heat and smooth them slightly. Let them cook for about 2 minutes, until they get golden brown. Turn the pancakes over and turn the heat down to the lowest setting. Continue cooking for 3-4 minutes, then place on a serving plate.
These are best served warm. They’re crisp on the outside and the walnuts add a bit of crunch. I love them with some sour cream.
Here I served the pancakes with a tomato salad.
There’s nothing very elegant about savory pancakes, but they really are good!
This goes to my Pinterest board without blinking! Did I hear almond milk? Oh, I am sold!
Thanks, Sally! We love almond milk. But I try to mix it up with all different kinds.
Simple recipe full of wholesome ingredients:) Love it!
Thanks! These are so good.
Love these ~ I call them fritters (see my blog), and sometimes bake them at 425. Corn, zucchini and the addition of Hatch green chiles and freshly shredded Monterey Jack are incredible, too! Thanks for sharing your wonderful blog!
Oh, the addition of cheese… mahvelous!!!
oh wow, these look amazing! So many fresh veggies in there too, I love that!
Why thank you! Healthy food is also delicious food, isn’t it?!!!
And I don’t even cook the corn. If it just picked, young and sweet, there is no need. Vegie pancakes/ fritters is a great way to reluctant kids to eat vegetables.
Well, you are so welcome!!!
They were pretty darn good!!!
Thank you! Can’t wait to hear more about Istanbul!
Sounds outstanding and a good use of the overabundant zucchini we have right now. Making these for friends on Thu.
Nice! I think you’ll be very happy with them!!!
Gorgeous blend of vegetables and fresh herbs they look delicious, I like veggie pancakes x
They really are good. A bit hearty, which is why I ate mine with a tomato salad!
Oh wonderful!!! They are hearty, but reallly goood!
I making these for the weekend! SO GOOD!
I absolutely love the sound of these… totally my kind of comfort food! :D Thanks for sharing!