Recipe excerpt from:
Simple Summer: a recipe for joy and connection (Second Edition)
by Jonathan Bardzik
Zucchini and corn pancakes – think latkes – are sweet and savory, crisp on the outside and creamy inside with the corn kernels popping as you bite into them. The refreshing cilantro crema perfectly balances the warm, summery flavors of the pancakes.
- 4 cups grated zucchini, about 2 medium
- 2 ears corn, kernels removed
- 1 egg, lightly whisked
- 2 tbs fresh basil, finely chopped
- 2 cloves garlic, minced
- 1 cup Parmesan cheese, freshly grated
- 1/4 tsp Spanish paprika*
- 1/4 tsp cayenne pepper
- 1/4 cup corn starch
- 3-4 tbs olive oil
*Spanish paprika has a wonderful smoky flavor. You can substitute Hungarian paprika.
- 1 cup créme fraîche
- 2 tbs cream or buttermilk
- 2 cloves garlic
- 1/2 cup chopped cilantro
Prepare zucchini: Place grated zucchini in colander, sprinkle with 1 tsp salt and leave for 15-20 minutes to drain. Wrap zucchini in a tea towel and squeeze out as much water as you can.
Make pancake batter: Place zucchini in large bowl with corn, egg, basil, garlic, parmesan, paprika, pepper and potato starch. Mix. If the batter is too dry, add a tablespoon or two of cream.
Make crema: place crème fraîche, cream, garlic and cilantro in a food processor. Process until smooth. Season with salt and pepper.
Cook pancakes: Cook over medium-low heat in 1/4 cup pancakes, turning once. The low heat allows the outsides to get crispy and brown, while the centers remain creamy.
Serve pancakes with cilantro crema and, if desired, a drizzle of honey over the top.
TIP: When first mixing the batter leave it a little dry. The zucchini will release some water while you make the crema.
TIP: The batter will seem a bit loose with the corn falling away. Never fear, just shape them into a pancake in the skillet and they will hold together with the right delicate texture when cooked