Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Zucchini Corn Pancakes

Ingredients

  • 4 large eggs, beaten

  • 1/4 cup olive oil

  • 2 tsp salt

  • 1/2 tsp ground pepper

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • 3 cups grated zucchini (about one large zucchini)

  • 1 cup fresh sweet corn off the cob or frozen corn

  • 1 cup shredded cheddar cheese (or your favorite cheese)

  • 1 3/4 cups unbleached all-purpose flour

Method

  1. In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk to combine.

  2. Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.

  3. Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.

  4. Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop, scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.

  5. Serve warm with your favorite toppings.

http://www.girlversusdough.com/2011/08/10/zucchini-corn-pancakes/