Author Notes
They’re taunting me.
It’s like they’re saying, would ya please come up with something?
I swear, that pile of zukes and yellow squash from Dad’s garden is multiplying when I’m not looking. I’ve made the usual suspects–zucchini bread, zucchini casserole, zucchini boats, sautéed zucchini, grilled zucchini and zucchini sliced raw in salads. I’ve even whipped up one of my Blueberry Lemon Zucchini Bundt Cakes. But somehow that pile never changes; it remains abundant.
It’s like the loaves and the fishes.
I moved it to the kitchen counter, as if seeing it everyday might spawn some sort of inspiration.
Nothing.
Then I happened to remember some enticing Zucchini Potato Pancakes by Full Belly Sisters that I stumbled across last year, and they made me want to reach through the computer screen and grab one (or 2 or 3). But instead of using potatoes, I wanted to include carrots and corn in the mix. The result is a bright and colorful savory pancake, topped with a tangy sour cream sauce and fresh chopped tomatoes.
Oh, and about those zukes?
Well, let’s just say that I foresee a few new zucchini recipes in the horizon; but I think we can (almost) safely say that there won’t be a zucchini ice cream in our future, ha! —Sherry K-Jazzy Gourmet
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Ingredients
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1
medium zucchini, coarsely grated (about 2 cups)
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1
small carrot, finely shredded (about 2/3 cup)
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1 1/4 teaspoons
kosher salt, divided
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1/2 cup
light sour cream
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3 tablespoons
chopped fresh parsley
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1/2 teaspoon
fresh lemon zest
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1 dash
Sriracha Sauce
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1/3 cup
fresh corn kernels
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2
eggs, lightly beaten
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2
green onions, sliced
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3 tablespoons
fresh bread crumbs
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3 tablespoons
cornmeal
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1
roma tomato, finely diced
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2 tablespoons
oil, for frying
Directions
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Grate zucchini and carrot, using the shredding disk of a food processor. Place in a colander and toss with ½ teaspoon salt. Let stand 30 minutes.
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In a small bowl, mix together sour cream, parsley, lemon zest, Sriracha sauce and ¼ teaspoon salt. Refrigerate.
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Squeeze zucchini/carrot mixture in cheesecloth or strong paper towel to remove as much liquid as possible. Transfer to a medium bowl and stir in corn, egg, onions, bread crumbs, corn meal and ½ teaspoon salt.
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Heat a large skillet to medium heat, and coat the bottom with oil (If the temperature is too high, the outside will get too brown before the inside is fully cooked.). Add ¼ cup of the mixture for each pancake, pressing lightly with the bottom of the measuring cup to flatten. Cook until golden, about 3-4 minutes on each side. Drain on a paper-towel-lined plate, and place in a warm oven until all pancakes are cooked. Serve with the sour cream sauce and tomato.
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