4/5
(1 Votes)
Ingredients
- TOMATO SALSA:
- 2 med. diced tomatoes
- 1 med. diced yellow bell pepper
- 1 clove minced garlic
- 1 small diced onion @ 2/3 C
- 2 T chopped cilantro
- 1/2 chopped jalapeno
- Salt & pepper
- PANCAKES:
- 2 med. shredded zucchini
- 1/4 t. salt
- 2 t olive oil
- 2 ears corn, kernelled
- 2 beaten eggs
- 1 c all-purpose flour
- 1/2 c milk
- 2 t chopped cilantro
- 2 t baking powder
- ground pepper
Preparation
Step 1
SALSA: Combine all ingredients in med. bowl; set aside
PANCAKES: Place shredded zucchini in colander in sink. Sprinkle with salt & let stand 10 min.
Meanwhile heat oven to 200. In large heavy skillet (cast iron) heat oil over med heat. Add corn kernels & cook, stirring often, til lightly browned, @ 5 min. Remove from heat & let cool 5 min.
Squeeze out as much moisture as possible from zucchini, using your hands. Transfer to large bowl. Stir in beaten eggs, flour, milk, cilantro, baking powder, pepper & cooked corn til well blended. Drop 1/4C in hot oil and brown; keep warm in oven. Serve with salsa.
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