Zucchini Griddle Cakes are crispy little pancakes with sweet cornmeal and shredded zucchini. They're awesome for breakfast or lunch!
While waiting for the cornmeal to thicken, grate zucchini. Press grated zucchini with a towel to remove some of the excess moisture.
When the cornmeal has thickened, stir in the milk a little at a time until the batter becomes spreadable yet still thick.
Adapted from a recipe by Mark Bittman, New York Times