I was tempted to call these fritters, but really, they are cakes aka pancakes. They have way too much flour to be fritters.
Now that that’s out of the way . . I made these for the kids for dinner on our usual dad-less Friday night – knowing that dad might not be too keen on them, and that if the kids knew they were having pancakes, they’d probably do a happy-dance. Well, it was really me doing the happy-dance because they were scrumptious! The addition of polenta meant they were really crispy on the outside. Next time I’ll serve them with some flavoured yoghurt on the side, such as dill or mint.
Zucchini and Corn Cakes
Inspired by Brown Eyed Baker’s Zucchini-Corn Fritters
2 medium zucchini
1 400g can of corn kernels, drained
½ cup polenta
½ cup plain flour
¼ teaspoon baking soda
¾ teaspoon sea salt
¼ teaspoon black pepper
¾ cup buttermilk or regular milk
Vegetable or canola oil, for frying
Grate the zucchini and set aside in a small bowl.
In a large bowl combine the polenta, flour, baking soda, salt and pepper and set aside. In a small jug or bowl mix the egg and milk and then pour in to the dry mix along with the corn kernels. Before adding the zucchini, make sure you’ve wrung out as much of the moisture as you can. Stir mixture until combined.
Heat a large fry pan with a good glug of the vegetable oil. Add heaped tablespoons of mixture to the pan, flattening each cake slightly. Cook for 3-4 minutes until golden brown and cooked through.