Zucchini-Corn Pancakes

By [e-mail]

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.