Zucchini Pancakes With a Difference |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This started as a recipe from a Mexican cookbook, similar to many others on RecipeZaar. When my daughter was learning to cook, she decided that since zucchini seldom yield the exact amount called for in recipes, it would be easier to use the zucchini on hand and substitute Bisquick for the dry ingredients. She was right. One day I had some leftover corn on the cob, thought Why not?, cut if from the cob and threw it in. My son tasted one and suggested adding the jalapeno. Amounts aren't critical, and you can substitute frozen or canned corn and canned chilis. Ingredients:
1 medium zucchini |
1/2-1 cup corn, cooked |
1 jalapeno |
1 -2 egg |
bisquick |
milk |
salt (optional) |
butter or oil (for frying) |
Directions:
1. I peel the zucchini if I buy it, not if it's straight from the garden. Removed seeds and veins from jalapeno. Grate both; I usually use a food processor of Salad Shooter. Put in a mixing bowl with the corn. Add egg(s) and mix well. (Enough egg so all vegetables are moist.) Stir in enough Bisquick so that the vegetables hold together. Add milk a bit at a time until pancake batter consistency. Heat butter or oil or a combination in a frying pan or griddlle. Drop batter in pan by tablespoonfuls and cook until lightly browned, turning once.
2. To make fritters, just omit the milk and deep fry.
3. Note: Sometimes I add shredded cheese to the vegetable mixture.
4. Yield/number of servings depends on size of zucchini and appetites.
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