Monday, April 10, 2017

Sunday Brunch and Zucchini Corn Pancakes

The Blog Tech and his wife have been dieting to get into bathing suit shape for their Bali honeymoon in a few weeks. I make them one big meal each week and it's Sunday brunch.  One of the things on this week's menu was zucchini and corn pancakes.  I served them with a sour cream/horseradish and chive sauce.
 The Recipe:


Ingredients:

  • 1 pound zucchini, grated
  • 1 teaspoon salt
  • 1 cup corn kernels
  • 4 large eggs, beaten
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/2 cup shredded cheddar cheese
  • 3/4 cups all-purpose flour
  • 2 tablespoons olive oil or butter
  • Old Bay for sprinkling

Directions:

  1. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely. Squeeze all of the liquid out.
  2. In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and flour until well combined.
  3. Heat olive oil or butter in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
  4. Serve immediately.
 Sprinkle these with Old Bay Seasoning as they cook.

 Drain on paper towels.

This recipe makes about 14 pancakes.
The Blog tech on his way home carrying his brunch tray....I threw in dinner food too while I was at it.  They got a cheddar/chive omelet with kielbasa and breakfast sausage and a chive/horseradish/sour cream sauce.  Roasted Turkish peppers and roasted asparagus sides and a loaf of Maritime white bread and maple peanut butter.  For dinner I made them mahogany chicken, garlic parm spaghetti squash and garlic bread.  Back on the diet today for both of them!