Zucchini corn pancakes are a great way to use up zucchini and make a tasty breakfast, as well. We’ve steadily been getting one zucchini a week from our CSA. Rather than over-thinking what to do with the zucchini, I’ve been using it for breakfast. It’s making me almost sad to think that zucchini season will come to an end sometime soon. Almost. The great thing about zucchini corn pancakes is that the zucchini blends in and doesn’t taste overly like squash. This is a great one for those in your family who may not be huge veggie fans.
I generally serve my zucchini corn pancakes with a couple of fried eggs on top. I went a little further this week and also added some Pico de Gallo on top of the eggs and a few slices of avocado. The Pico has gone a long way to using up CSA veggies. This week’s tomatoes, Seranno pepper, and onion all went into it, along with the juice of a lime, some cilantro, and some salt. Here’s the rest of this week’s CSA basket: lettuce, cucumber, lemon cucumber, eggplant, corn, carrots, and beets. Farmers’ market purchases included more Anaheim peppers, cherry tomatoes, and berries. And then we went to the farm stand in Coquille, Oregon. My original plan had been to drive about two hours inland to go to one or more of the U-Pick farms near Roseburg, Oregon and get tomatoes and pickling cucumbers. I’d heard several recommendations, though, for the farm stand in Coquille, so we stopped there first, just in case. I walked away with 2 pounds of Anaheim peppers (for roasting and freezing), 40 pounds of organic canning tomatoes, and 10 pounds of pickling cucumbers. I spent the weekend canning and pickling, pickling the carrots from the CSA that have been accumulating in the fridge, along with the beets and the eggplant (eggplant into a tomato based spread).
Really, it’s my favorite time of the year: there’s such abundance. I did use the corn from the CSA in the zucchini corn pancakes – Valley Flora grows a beautiful tri-color corn that is so sweet. Pick up some zucchini and corn from your local market and enjoy!
- 1 small to medium zucchini, grated
- 1 head of corn
- 2 eggs
- 1 teaspoon baking powder
- 8 tablespoons flour
- 1 teaspoon salt
- Ground pepper to taste
- 3 tablespoons olive oil
- Preheat the oven to 350 degrees.
- Cut the corn off the cob. Add all ingredients in a bowl and combine. Heat the olive oil in a cast iron or non-stick pan. When the oil is hot, drop ¼ cup of pancake batter into the pan. Repeat for two or three more pancakes. Cook each side for 2 minutes. When pancakes are done, place them on a baking sheet in the preheated oven. Continue until you’ve used all the batter.
- Makes 6 – 8 zucchini corn pancakes. Enjoy!