Zucchini And Corn Pancakes with Cilantro Crema

Zucchini And Corn Pancakes by Jonathan Bardzik

Recipe excerpt from:
Simple Summer: a recipe for joy and connection (Second Edition)
by Jonathan Bardzik

Serves 6

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.

Ingredients:

  • 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
  • Cream

*Spanish paprika has a wonderful smoky flavor. You can substitute Hungarian paprika.

Cilantro Crema:

  • 1 cup créme fraîche
  • 2 tbs cream or buttermilk
  • 2 cloves garlic
  • 1/2 cup chopped cilantro

Directions:

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

Show 202, December 17, 2016: Cara Mangini, The Vegetable Butcher, Little Eater, Little Eater Produce & Provisions, Columbus, Ohio

Cara Mangini, the Vegetable ButcherThe skills of butchery meet the world of fresh produce in The Vegetable Butcher – How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini authored by Chef Cara Mangini. This well-researched, essential, inspiring guide demystifies the world of vegetables. Along the way Mangini shares over 150 mouthwatering recipes that put vegetables front and center.

Cara Mangini comes from a long line of butchers. Her Italian grandfather and great-grandfather gracefully cut tenderloins and butterflied chickens for a living. Mangini also wields a knife, but hers is used against the curves of butternut squash and stalks of freshly picked Brussels sprouts at Little Eater, her vegetable-inspired restaurant, produce stand, and artisanal foods boutique in Columbus, Ohio.

Mangini’s basic recipes provide foundational methods that every cook should know – how to steam or saute spinach, the art of making crispy fingerling potatoes, how to perfectly pan-roast Brussels sprouts, and much more. From there she serves up an array of creative recipes that celebrate the soul-satisfying flavor of each vegetable – Orange-Shallot Fiddlehead Ferns and Ricotta Crostini, Cardoon and Fontina Bread Pudding, Parsnip-Ginger Layer Cake with Browned Buttercream Frosting, and many other sure-to-be new favorites.

For Fall Sweet Potatoes are a worthy addition to any meal. With Hanukkah days ahead a timely recipe of Cara’s in the book (Page 286) is her Sweet Potato Latkes with Cranberry Chipotle Jam and Sour Cream. “These sweet and crispy pancakes are my favorite holiday hors d’oeuvre.” Easy to prepare…

Author and Chef Cara Mangini (by popular demand) encores with us from Columbus, Ohio.

 

Play

Show 182, July 30, 2016: Chef Cara Mangini, Little Eater, The Vegetable Butcher

Cara Mangini, the Vegetable ButcherThe skills of butchery meet the world of fresh produce in The Vegetable Butcher – How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini authored by Chef Cara Mangini. This well-researched, essential, inspiring guide demystifies the world of vegetables. Along the way Mangini shares over 150 mouthwatering recipes that put vegetables front and center.

Author and Chef Cara Mangini joins us from Columbus, Ohio.

Cara Mangini comes from a long line of butchers. Her Italian grandfather and great-grandfather gracefully cut tenderloins and butterflied chickens for a living. Mangini also wields a knife, but hers is used against the curves of butternut squash and stalks of freshly picked Brussels sprouts at Little Eater, her vegetable-inspired restaurant, produce stand, and artisanal foods boutique in Columbus, Ohio.

Mangini’s basic recipes provide foundational methods that every cook should know – how to steam or saute spinach, the art of making crispy fingerling potatoes, how to perfectly pan-roast Brussels sprouts, and much more. From there she serves up an array of creative recipes that celebrate the soul-satisfying flavor of each vegetable – Orange-Shallot Fiddlehead Ferns and Ricotta Crostini, Cardoon and Fontina Bread Pudding, Parsnip-Ginger Layer Cake with Browned Buttercream Frosting, and many other sure-to-be new favorites.

Play