Cornmeal Zucchini Pancakes

  
More things to do with zucchini!
Many of you know Rosalind Creasy, Queen of the Edible Landscape. If you don’t, look her up. She wrote Edible Landscaping, among others. It turns out that she’s not only an amazing gardener, one who makes colors and textures sing, who makes edible gardens more beautiful than any ornamental garden I’ve ever seen, but she cooks, too.  Darn her and her…her…competence!!!
Erik found her Recipes from the Garden at the library and brought it home. This is the first thing we’ve cooked from it, but we liked it a lot. These are savory pancakes that suit for breakfast, brunch, or even dinner. I imagine if you made them without the onions they could be served sweet, with syrup or jam, as a veggie-infused breakfast pancake. 
Note: She calls for yellow zucchini or summer squash, but we used green zucchini.
Cornmeal Zucchini Pancakes
1 1/4 cup cornmeal
3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1 tablespoon of sugar
3/4 teaspoon salt
1 egg
1 cup of milk
2 tablespoons of vegetable oil
1 cup of grated zucchini, yellow or green, or yellow summer squash
3 tablespoons yellow bell pepper, diced fine (we skipped this)
3 tablespoons finely chopped onion
Salsa for serving, homemade or store-bought, optional. 
(We just chopped up some red onion and cherry tomatoes and called it salsa, but I think a fruity salsa (e.g. mango) would be really good with this.)
In a big bowl fork together the dry ingredients (the first list). In a smaller bowl mix the wet ingredients (the second list). Dump wet ingredients on top of the dry and mix just until incorporated–Creasy says “until barely moist.”
Cook these like any pancake: in a greased skillet over medium heat until they’re golden brown and the sides are firm. Keep the finished ones warm in the oven while you cook the rest.
They keep well in the fridge. I just ate one for breakfast after rewarming it in frying pan. Still tasty after 3 days!

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9 Comments

  1. Sweet! a use for both the water-fed grist mill ground cornmeal I received from a neighbor and the zucchini which are sure to start bearing any time now.

    Zucchini is also a good, lo-cal stretcher for potato pancakes, but you have to remember to squeeze the living dickens out of the grated zucchini before you mix it in.

  2. This is sort of like cornbread with vegetables in it, something I will like. But, do you think that leaving off the sugar would hurt. I don’t. Other than the sugar, I might have new favorite. I will have a zucchini recipe up tomorrow. My children loved it! I was going to post it before, but did not. I guess it sounds like a plug for my blog…uh…well…of course it is…lol.

  3. Oh my, these were delicious for dinner tonight. I did include yellow pepper, finely diced, in the recipe. Served with leftover wild Alaskan sockeye salmon and a big salad, mmmmmmm-yum! Thanks for sharing. Best wishes!

  4. That sounds super and I am always looking for new ways to eat up those zucchini!

    I just returned Edible Landscaping to my library a couple days ago! I didn’t know there was a cookbook!

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