My daughter JR had to get braces today--her sister lucked out on that one--and she's got a sore mouth tonight. And since zucchini appeared at the farmer's market this week, I planned then to make this favorite recipe tonight.
They're akin to the potato latkes I make--and the girls adore--but they're made with zucchini and corn. And regular latkes have plenty of starch from the potatoes and I scarcely add any flour, but these need a good heaping helping of Bisquick to make a batter.
This recipe came originally from Wegman's, but I tweaked it to make it a little healthier. It's wonderful with fresh corn, but it's just as good with the frozen kind.
(makes 12 latkes. 2 is a serving)
2-3 medium zucchini
2 cups corn kernels
1 chopped onion (or 2 chopped green onions)
1 1/2 cups reduced fat baking mix
4 egg whites (I use the powdered kind. If you're okay with the fat use 3 eggs)
1 tsp dry oregano or 2 Tbsp fresh
Peel the zucchini, split them in half and scoop out the seeds with a spoon. Cut them in half again and shred them coarsely with a grater. You should have 5 cups of grated zucchini.
Add the rest of the ingredients and mix.
Spray a large skillet with non-stick spray and add a small amount of oil--just enough to coat the bottom. Heat until a drop of water sizzles.
Measure out 1/2 cup of the batter and drop it into the skillet. Smooth it out into a pancake.
If you have room, add more, if not cook them one at a time--don't crowd them.
Cook for 3 minutes, then flip and cook for 2 minutes more.
(Tilt the pan to move the oil around if needed. Add more oil as needed for more batches, but you can do this with just a spoonful or two of oil.)
Drain the pancakes on a paper towel covered plate and serve.
These taste good on their own. But if you come up with a good sauce, let me know!