Zucchini Pancakes With a Difference
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
1 batch
ingredients
directions
- I peel the zucchini if I buy it, not if it's straight from the garden. Removed seeds and veins from jalapeno. Grate both; I usually use a food processor of Salad Shooter. Put in a mixing bowl with the corn. Add egg(s) and mix well. (Enough egg so all vegetables are moist.) Stir in enough Bisquick so that the vegetables hold together. Add milk a bit at a time until pancake batter consistency. Heat butter or oil or a combination in a frying pan or griddlle. Drop batter in pan by tablespoonfuls and cook until lightly browned, turning once.
- To make fritters, just omit the milk and deep fry.
- Note: Sometimes I add shredded cheese to the vegetable mixture.
- Yield/number of servings depends on size of zucchini and appetites.
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RECIPE SUBMITTED BY
I live in NW Indiana, near Chicago, retired more than 3 years ago. I'm on our local school board and play alto sax in a community band. I can't choose a favorite cookbook, because I have about 20 feet of shelves with nothing BUT cookbooks. One of the "ideas" listed for this was, "If you have a month off--no work, no responsibilities...." I've had the no work, but the responsibilities are still there. And what I do is put things off until tomorrow because there's plenty of time. Even if there isn't. One of my pet peeves is not being able to find things in my kitchen. Since my son moved back in, and he cooks, and he uses my kitchen...I'm peeved a lot.