Corn & zucchini pancakes

Photo courtesy of Alexia G Studio

Photo courtesy of Alexia G Studio

This Yoom corn and zucchini pancake recipe is a delicious, Spring time favorite and very popular with kids. Crunchy and dry, corn helps to reduce water retention and supports the natural detox process that our bodies go through in Spring. Read more: How to Eat in Spring?

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Serves 6 l Difficulty: easy l Prep time: 15min l Total time: 30min

Ingredients 

  • 4 large eggs, beaten 

  • 3 tablespoons ghee (or butter) 

  • 2 tsp salt 

  • Fresh pepper 

  • 1 tsp dried basil 

  • 1 tsp dried oregano 

  • 3 cups grated zucchini (about 1 large zucchini) 

  • 1 cup fresh sweet corn off the cob or can (organic and non GMO)

  • 1 cup shredded cheddar cheese (or your favorite cheese)

  • 1 3/4 cups unbleached chickpea, gluten-free flour

 

Steps 

  1. In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk to combine.

  2. Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.

  3. Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter

  4. Heat a large cast-iron skillet or griddle to medium-high heat, adding a small amount of ghee to the skillet. 

  5. Using a big spoon, scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. 

  6. Remove from skillet and transfer to a plate. Repeat with remaining batter.

  7. Serve warm as appetizer or tapas, with your favorite toppings (e.g. sour cream, guacamole).

 
 
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