Zucchini Griddlecakes are crispy little pancakes with sweet cornmeal and shredded zucchini. They’re awesome for breakfast or lunch!
This is my new friend. He also likes zucchini. I shared one with a friendly squirrel and he’s been coming back for more tasty snacks. I’ve named him Charles – I can’t be sure he’s a boy. It seemed like a good idea to befriend him until he started burying the extras in my newly seeded lettuce bed. I guess you shouldn’t feed the squirrels!
With zucchini harvesting in full swing, I need to keep up! So griddlecakes it is! The versatility of griddlecakes makes them perfect for breakfast, lunch and even dinner. They are a crispy twist on pancakes with a more substantial bite and the natural sweetness of cornmeal can be mixed with savory or sweet add-ins.
There are many ways to enjoy these griddlecakes – sans squirrel. I’ve made a salad by placing one over a bed of spinach, I’ve dressed one up with some black beans, mango, salsa and cilantro and I’m considering a scoop of vanilla ice cream over one with a maple syrup drizzle.
Zucchini Griddlecakes are crispy little pancakes with sweet cornmeal and shredded zucchini. They're awesome for breakfast or lunch!
- 1 1/2 cup fine or medium cornmeal
- 1 1/2 tsp Kosher salt
- 1 1/2 cup boiling water
- 1/2 cup regular or non-dairy milk or more as needed
- 1 medium zucchini, grated (medium sized grate, not super fine)
- 1 tbsp vegetable oil
- 1 large garlic clove
- 1 shallot
- 1 jalapeño
- 2 tbs butter melted
- 1 tsp vanilla
- 1 tsp cinnamon
Combine the cornmeal, salt, and 1 1/2 cups boiling water in a bowl and let it sit until the cornmeal absorbs the water and softens, 5 to 10 minutes. It will be thick.
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.
Add in grated zucchini + savory or sweet options of your choice.
On a large non-stick griddle heated (medium heat), add a tablespoon of vegetable oil to coat the griddle. Add spoonfuls of batter in any size you'd like and cook until edges and underside are golden brown. This should take 3 to 5 minutes, then flip and brown the other side.
Top with butter and/or maple syrup - they go well with sweet or savory versions!
Adapted from a recipe by Mark Bittman, New York Times