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    Home » Breakfast and Brunch » Zucchini and Corn Pancakes

    Zucchini and Corn Pancakes

    May 6, 2013 · Modified: Feb 11, 2016 · by Sarah Mir

    You know how when the sun shines fiercely down and you feel a mild burning sensation from its rays – I love it. I revel in it, I embrace it, and let’s be honest it is the only reason that I am not deathly pale for a few months of the year. And those days are here – woohoo!!!!!!!!!!!! I am a warm weather baby, born in the desert, raised in a hot city by the sea. I was not designed for winters. And rain? Rain in my mind was a stupendous deluge that is heavy and oddly warm and lasts for a few days, just enough to flood the streets, knock out the power, and inspire my mother to go on a ‘pakora’ frying frenzy.

    Point is welcome back Mr. Sun, you have been sorely missed! Warm days are here again and for Zara and I that means playing outside every day and after hours of being outside a curry does not always cut it. These Zucchini and Corn Pancakes – they really do. The original recipe is from King Arthur Flour, but I came across it on the lovely Girl Versus Dough blog here. Check out her amazing collection of recipes and drool worthy photos!

    I have been making Zucchini Latkes for a long time, but the secret to a good latke is draining the moisture out of the zucchini which means it does take some time. These zucchini pancakes were a breeze though, took me 15 minutes to throw together, and made for a lovely dinner with some salsa and sour cream. They are also part of my continued efforts to get Zara to try something new – I wish I could say she wolfed a stack down, but she ate one without complaining and for my tot that is practically a miracle.

    When I made some for myself I snipped very small pieces of green chillies on top and loved that touch of spice. If I was not making them for Zara as well I may have felt the urge to add a liberal dose of hot sauce. Feel free to add those in or omit, whatever floats your boat.

    Zucchini Corn Pancakes
    10 pancakes

    4 large eggs, beaten
    ¼ cup olive oil
    2 tsp salt
    ½ 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 – I used a Tex Mex mix)
    1 ¾ cups unbleached all-purpose flour

    Grate your Zucchini and set aside. Sometimes just looking at grated Zucchini makes me happy.

    IMAG2302

    In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk to combine. Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.

    IMAG2315
    Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter. That flour can be a little sneaky so pay close attention.

    Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. I found that I really needed only drops of oil to make this work. Scoop about ¼-cupfuls of batter onto the skillet and flatten, if necessary, into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown.

    IMAG2325

    Remove from skillet and transfer to a plate. Repeat with remaining batter.

    IMAG2331
    Serve warm with your favorite toppings.

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    Reader Interactions

    Comments

    1. Stephanie @ Girl Versus Dough says

      May 06, 2013 at 1:21 pm

      Mmm, it's been so long since I've made this but I need to change that! Yours look perfect! That's it -- off to buy the ingredients. 🙂

      Reply
      • sarahjmir says

        May 07, 2013 at 2:27 pm

        You know what I think my favorite part of this was? I made somewhat bigger ones with my leftover batter and threw them in the toaster the next day and they were AMAZING!

        Reply
    2. Asiya @ Chocolate and Chillies says

      May 02, 2014 at 1:21 pm

      Made these the other day and loved them! My boys weren't on board but that just meant more for me 🙂 Thanks for sharing!

      Reply
      • sarahjmir says

        May 02, 2014 at 2:47 pm

        Thanks Asiya! You rock! Re: the boys, I'm sorry, it gets frustrating to cook and then not have it enjoyed/appreciated:/

        Reply
    3. Radha says

      August 13, 2014 at 10:45 am

      Making these tonight Sarah along with soup. You blog has been my saviour 🙂

      Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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