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!
