Smoky Corn & Zucchini Pancakes with Anaheim Peppers and White Cheddar Cheese
Locally grown zucchini and corn come into season around the same time in our neck of the woods, and the two pair deliciously together when patted into these little pancakes!
Our Olive Wood Smoked Olive Oil has savory notes of smoky olive wood, providing dishes with that grilled or smoked flavor — no grill or smoker necessary! This oil is all natural with no artificial ingredients, preservatives or refined carrier oils. The flavor of olive wood smoke is close to that of oak wood smoke. In Andalusia, Spain, olive wood is commonly used for grilling fish, poultry, meats, and vegetables.
This oil is good for using in potato salad, marinades, over poultry, in sauces such as BBQ sauce, brushed on grilled meats, with vegetables, and even pasta. Pairs well with Sicilian Lemon White Balsamic, Pomegranate Balsamic and Neapolitan Herb Balsamic.
We love it in these pancakes made with summer’s bounty. They’re perfect for any meal or even as an appetizer with chilled white wine. Serve with eggs, sunny-side up, or with a couple dollops of sour cream. The sour cream is optional, if you’re looking for a dairy-free option!
These pancakes would also be delicious dipped in some of our Sigona’s Old World marinara.
Smoky Corn & Zucchini Pancakes with Anaheim Peppers and White Cheddar Cheese
Ingredients
Ingredients:
- 1 medium-large zucchini
- 1 1/2 cup all-purpose flour
- 1 tsp. baking powder
- Kosher salt and freshly ground black pepper to taste
- 2 ears of local corn sliced from the cob
- 1 large Anaheim pepper seeded and minced (totaling about 1/2 cup)
- 1 1/2 cups grated about 4 oz. Sigona’s Moo-Net White Cheddar
- 1 large egg
- At least 6 Tbsp. Sigona’s Olive Wood Smoked Olive Oil for frying (see note)
- Optional: Fried eggs for serving
Instructions
- Working over a clean kitchen towel, grate the zucchini. Wrap the zucchini in the towel, then twist and squeeze, reserving the liquid in a small bowl. Squeeze out as much liquid as possible and set aside both the liquid and the zucchini.
- Set aside a tablespoon or two of the minced Anaheim pepper to use as garnish. Set the oven to warm.
- In a large bowl, mix together the flour, baking powder, salt and pepper. Add in the zucchini, corn, remaining minced Anaheim pepper and Moo-Net white cheddar. Toss with your hands to incorporate well.
- Beat the egg with enough of the reserved zucchini liquid to yield 2/3 cup; add water if necessary to make 2/3 cup. Pour the egg mixture into the flour mixture and stir to incorporate until it becomes a thick batter.
- Add 2 tablespoons olive oil to a large skillet over medium-low heat. Working in batches of 3 or 4 at a time, scoop out 1/3-cup portions of the batter and pat them down into 1/2-inch thick patties (should yield at least 8 patties). Cook on one side for about 5 minutes until golden brown; flip and cook an additional 4 to 5 minutes until golden brown and cooked through. Set cooked patties on a plate or pan in the warm oven. Add more oil to the skillet if necessary before cooking a new batch of patties.
- Transfer cooked patties to a platter, sprinkle with reserved minced Anaheim peppers for garnish and serve immediately. Patties are delicious with a dollop of sour cream or an egg, sunny-side up.
