Zucchini Corn Pancakes

Ingredients

• 2 medium Zucchini (about 1.5 lbs or 700g total): The star of the show. When shredded, they provide the bulk and moisture for the pancakes, along with a wealth of nutrients.
• 1 1/2 teaspoons Kosher Salt, divided: This is essential for drawing excess water out of the zucchini to prevent soggy pancakes, as well as for seasoning the final batter.
• 1 cup Corn Kernels (fresh or frozen): Adds bursts of sweetness and a delightful texture that contrasts beautifully with the soft zucchini. If using frozen, thaw it first.
• 2 large Eggs, lightly beaten: Acts as the primary binder, holding the pancake ingredients together and adding richness and protein.
• 1/2 cup All-Purpose Flour: Provides structure to the pancakes, ensuring they don’t fall apart during cooking.
• 1/2 cup Grated Parmesan Cheese: Introduces a sharp, salty, and umami flavor that elevates the pancakes from good to irresistible. It also helps create a crispy, cheesy crust.
• 1/3 cup thinly sliced Scallions or Green Onions: Offers a mild, fresh onion flavor that complements the zucchini and corn perfectly.
• 1/4 teaspoon Black Pepper, freshly ground: Adds a touch of gentle heat and spice to balance the flavors.
• 3-4 tablespoons Olive Oil or Vegetable Oil, for frying: Used for pan-frying the pancakes to achieve that beautiful golden-brown color and crispy exterior.

Instructions

1. 1

   Prepare the Zucchini: Using the large holes of a box grater, shred the two medium zucchini. Place the shredded zucchini in a colander set over a bowl or in the sink. Sprinkle it with 1 teaspoon of the kosher salt and toss gently to combine. Let the salted zucchini sit for 15-20 minutes. You will see a significant amount of water drip out.

2. 2

   Squeeze the Zucchini Dry: This is the most critical step for crispy pancakes. Take handfuls of the salted zucchini and squeeze them firmly over the sink to remove as much liquid as possible. You’ll be amazed at how much water comes out. Alternatively, you can place the shredded zucchini in the center of a clean kitchen towel or several layers of cheesecloth, gather the ends, and twist to wring out all the excess moisture. The goal is to get the zucchini shreds as dry as you can.

3. 3

   Combine the Main Ingredients: Transfer the squeezed, dry zucchini to a large mixing bowl. Add the corn kernels, lightly beaten eggs, grated Parmesan cheese, and thinly sliced scallions. Stir everything together until it’s well combined.

4. 4

   Add Dry Ingredients: In a separate, smaller bowl, whisk together the ½ cup of all-purpose flour, the remaining ½ teaspoon of kosher salt, and the ¼ teaspoon of black pepper.

5. 5

   Form the Batter: Pour the dry flour mixture over the zucchini mixture in the large bowl. Gently fold everything together with a spatula until just combined. Be careful not to overmix; a few small lumps of flour are perfectly fine. Overmixing can develop the gluten and make the pancakes tough.

6. 6

   Heat the Pan: Place a large non-stick skillet or cast-iron pan over medium-high heat. Add 2 tablespoons of oil to the pan and allow it to get hot. You’ll know it’s ready when the oil shimmers slightly or when a tiny drop of batter sizzles immediately upon contact.

7. 7

   Cook the Pancakes: Using a large spoon or a small ice cream scoop, drop heaping tablespoons of the batter into the hot pan, leaving some space between each one. Use the back of the spoon to gently flatten each mound into a pancake shape, about ½ inch thick. Do not overcrowd the pan; cook in batches if necessary.

8. 8

   Fry to Golden Perfection: Cook the pancakes for 3-4 minutes per side. The first side is ready to flip when the edges look dry and golden brown. Flip carefully with a thin spatula and cook for another 3-4 minutes on the second side, until it’s also golden brown and the pancake is cooked through.

9. 9

   Drain and Serve: As the pancakes finish cooking, transfer them to a plate lined with paper towels to absorb any excess oil. If cooking in batches, you can keep the finished pancakes warm in a single layer on a baking sheet in a 200°F (95°C) oven. Serve immediately while hot and crispy.