Sunday, August 3, 2014

Starstruck Zucchini Pancakes





If our library gave out miles, we'd have a free trip to Tahiti. We love our library. And, I'll shamelessly admit that we often check out cookboks (and . . . bend page corners. eek! dirty little secret!).

One hot-off-the-press cookbook (Fresh from the Farm: A Year of Recipes & Stories by professional chef turned farmer Susie Middleton) recently screamed, "Buy me!" as we started folding so many page corners, it was beyond rude.

Although the stories and photographs are first-rate, it's her recipes, complete with useful tips, that won us over. Gourmet adult food that is still kid-friendly. Just what we love. O, my baby boy and I have made her addictive 'road house dipping sauce' for veggies and 'molasses crinkle cookies,' together, as a team. And some days, while my little guys have napped, I've prepped her 'swiss chard quesadillas' and 'quick & spicy sunbutter (our sub for peanut butter) noodles with tat soi'. Each was notably delicious and I am no notable cook.

When it came time to make Susie's zucchini pancakes, we decided to visit her at her very own Green Island Farm Stand to buy her squash (O grew the herbs). I was shocked to see her in the flesh- the magician of a cookbook writer- arranging flowers in a purposeful, but relaxed manner. I've never had the experience of being starstruck, but there I was, wishing I could think of something brilliant to say. (you'd think I'd be used to celebrity sightings given where we live!)



I realize that brilliance isn't always about having a big mouth. So instead, we gave her a smile and an introduced ourselves as 'the pancake bloggers,' for the first time in our lives, and began chatting easily about how crazy the Island is in the summer.

Here's our take on her awesome zucchini pancakes, reminiscent of ones we've had the Artcliff Diner. For her original recipe, you'll have to hit your library, or better yet, your local bookstore . . .


Starstruck Zucchini Pancakes
serves 4
3T unsalted butter, plus more for frying
1 T olive oil, plus more for frying
1 1/2 c shredded zucchini (we had way more than this)
sea salt
1 1/4 c. fresh, organic corn kernals (from 2-3 ears, can be made without corn, too)
1/2 c. sliced fresh scallions (white & light green parts)
1/2 to 1 t minced fresh serrano peppers (we skipped this re. kiddos!)
freshly ground black pepper
2 T chopped fresh flat-leaf parsley
2 T sliced fresh chives
1/4 c millet flour (use all millet for gluten-free)
1/4 c + 1 T unbleached all-purpose flour
1/2 c organic cornmeal
2 t sugar
1/2 t baking powder
1/2 t baking soda
1 large egg, beaten
2/3 c whole milk
2 T plain thick Greek yogurt, plus more for serving
local honey for serving


In a medium heavy saucepan, heat 1/2 T oil and butter or medium heat. Add zucchini and a pinch of salt, stirring occasionally, until the zucchini is shrunken a bit and starting to brown lightly, about 3 minutes.

Add another 1/2 T butter, the corn, scallions, serranos and a pinch of salt and pepper. Cook, stirring occasionally until kernels are glistening and some slightly shrunken, about 2 more minutes. Remove pan from heat. Let cool. Stir in parsley & chives. 

In a medium-sized bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and 1/2 t salt. Make a well in the center.

Melt remaining 2 T butter and let cool. In a separate mixing bowl, whisk together egg, milk, yogurt and melted butter. Add mixture to dry ingredients, whisking until just combined. Stir in zucchini/corn mixture. Let batter sit for 5 minutes. We let ours sit for a few hours.

In a large skillet, heat 1/2 T butter and 1 T olive oil over medium heat. When butter has melted and is bubbling, pour 1/4 c batter into pan. Cook for about 2 minutes (edges should be golden brown with lots of bubbles on top). Flip and cook for another minute. Repeat.



I think they tasted like cornbread- sweet and fluffy!
Reid asked, "why not serve them for breakfast with maple syrup and butter?"
O didn't need any toppings.
The entire batch was quickly devoured. Requests are already in to make these again.

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