Smoky Corn & Zucchini Pancakes

Smoky Corn & Zucchini Pancakes

What You Will Need:

1 medium-large zucchini

1-1/2 cup all-purpose flour

1 tsp baking powder

Kosher salt and freshly ground black pepper to taste

2 ears of corn sliced from the cob

1 large Anaheim pepper seeded and minced (totaling about 1/2 cup)

1-1/2 cups grated white cheddar cheese

1 large egg

At least 6 Tbsp Patricia & Paul Olive Wood Smoked Infused EVOO for frying (see note)

Working over a clean kitchen towel, grate the zucchini. Wrap the zucchini in the towel, then twist and squeeze, reserving the liquid in a small bowl. Squeeze out as much liquid as possible and set aside both the liquid and the zucchini.

Set aside a tablespoon or two of the minced Anaheim pepper to use as garnish. Set the oven to warm.

In a large bowl, mix together the flour, baking powder, salt and pepper. Add in the zucchini, corn, remaining minced Anaheim pepper and Moo-Net white cheddar. Toss with your hands to incorporate well.

Beat the egg with enough of the reserved zucchini liquid to yield 2/3 cup; add water if necessary to make 2/3 cup. Pour the egg mixture into the flour mixture and stir to incorporate until it becomes a thick batter.

Add 2 tablespoons olive oil to a large skillet over medium-low heat. Working in batches of 3 or 4 at a time, scoop out 1/3-cup portions of the batter and pat them down into 1/2-inch thick patties (should yield at least 8 patties). Cook on one side for about 5 minutes until golden brown; flip and cook an additional 4 to 5 minutes until golden brown and cooked through. Set cooked patties on a plate or pan in the warm oven. Add more oil to the skillet if necessary before cooking a new batch of patties.

Transfer cooked patties to a platter, sprinkle with reserved minced Anaheim peppers for garnish and serve immediately. Patties are delicious with a dollop of sour cream or an egg, sunny-side up.