Zucchini and Corn Pancakes

Happy New Year to all our lovely readers! Chef Gerald did not approve of his parents staying out past his bedtime on New Year’s Eve, but luckily all was forgiven thanks to the lovely sunshine he’s been enjoying over the past few days – and his growing balcony crop of strawberries and chillies 🙂 He has great plans for his Bistro in 2011 and is looking forward to a year filled with lots of fresh inspiration, fun in the kitchen and bossing his Mummy and Daddy around, of course. We hope you join us on the journey 🙂

As our first recipe for the year, we’ve chosen something that’s quite indulgent – you can tell we’re still in holidays mode here – yet healthy, packed with fresh veggies and herbs, and of course using two of Chef Gerald’s favourite ingredients at the moment: zucchini and corn.

Unfortunately, savoury pancake territory is largely unexplored for us, but we’re working on addressing this problem 🙂 The inspiration in this case came from Yotam Ottolenghi’s  Green pancakes with lime butter, which we have previously enjoyed on a rather chilly winter morning. This time we wanted to lighten the original recipe a little, and also make use of some of the best seasonal produce at the moment. These little pancakes are perfect for brunch, accompanied by a fresh salad – they’re full of flavour, so there’s no need for extra butter, cream of cheese here, but if you would like a more substantial meal, they’re wonderful with a little crumbled feta or goat’s cheese.

Zucchini and Corn Pancakes

1 large or 2 medium zucchini, coarsely grated

Kernels from 1 ear of corn

110 g wholemeal spelt flour

1 egg, lightly beaten

Finely chopped chives, coriander and dill (about 3 tbsp in total)

150ml milk

2 tbsp butter, melted

2 green chillies, seeded and finely sliced

½ tsp cumin

Grated zest and juice from one lime

1 tsp baking powder

Salt and freshly cracked black pepper to taste

Olive oil, for frying the pancakes

Place the grated zucchini in a sieve or colander, sprinkle with a little salt and let it sit over a bowl or sink for at least 30 minutes (this will help drain some of the liquid), then squeeze out as much of the excess liquid as you can with your hands. Set aside.

Sift flour and baking powder in a bowl, then mix in the spices, lime zest, salt and pepper.

Add all other ingredients (remember to squeeze as much liquid as you can out of the grated zucchini first) and mix thoroughly to incorporate. There’s no need for a mixer here, using a fork is just fine. The resulting batter will be rather thick and chunky.

Heat a little olive oil in a frying pan, then drop heaped tablespoons of batter in and shape them into small 7 – 8 cm diameter pancakes. Cook over moderate heat for about 1 ½ – 2 minutes or until golden brown on each side – you will not see the usual bubbles forming on the surface here. Makes about 10 pancakes. These are best served warm and not hot.


15 comments on “Zucchini and Corn Pancakes

  1. Yummy! And I love that last picture!

  2. Yummy! How would you veganize this dish?

    and absolutely adore the pix of the pidgeon eyeing the pancakes 🙂

    • Thank you, Zenobia. To make a vegan version of these pancakes, I would replace the egg with some soft tofu and the milk with any vegan milk (oat, almond, rice, anything should work just fine), or even water. This batter is quite thick, so it doesn’t need much to help it hold together.

  3. Looks very nice and should be really delicious, the only problem I would have to cook just for myself, Im the only zucchini admirer at home 🙂

  4. Right up my alley! I love zucchini … now I can’t wait to put it in my pancakes!

  5. Such a great idea, pancakes look absolutely delicious!

  6. good one–loved the combo !

  7. Isn’t it awful when you are the one at home fretting while your parents are out on the town 😀 I hope you gave them a stern talking to when they got back (along with some of these tasty pancakes).

  8. These look fantastic. I love the veggie combo. I’ve never made a savory pancake, but it’s a great idea. It’s kind of like savory oatmeal…I’ve been so busy with the sweet side I ignored some really cool other options. 😉

  9. I don’t know what to say except-amazing!
    Love zucchini and the whole pancake idea is just brilliant.
    Great Job:)

  10. That looks excellent and yummy. I can imagine a nice texture from the corn and a good kick from the chilli – sweet and hot:)

  11. Wow this looks like a really interesting recipe, I am not a fan of recipes without meat but looking at your recipe I guess I would love this.

  12. Looks like he approves!! I’ve not really explored the savory pancakes either, but you are inspiring me. Glad all is “OK” after your late night out! My pups were a bit miffed as well…

  13. Wow…these look fantastic! Love the little birdie also…

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