Sometime in between picking pounds of figs and buckets of tomatoes, we’ve neglected our zucchini plants.
I thought they were done, finished for this year, ready to be pulled up and tilled over.
But I thought the same thing about our green beans, and I know where that left me.
I’m pretty sure that the zucchini is almost finished producing for this year, but I was still left with one giant zucchini on the porch, waiting to be used.
We’ve fried it, roasted it, sauteed it. I’ve shredded it and frozen it for some winter baking. Stuffed it, baked it, and froze it into casseroles for a snowy night.
I was almost out of ideas for zucchini.
Until I remembered the masa harina I had in the freezer. I’d never made zucchini pancakes and I’ll make any excuse to use masa.
Have you ever used corn flour (masa harina)? I’m not talking about regular cornmeal. This stuff is incredible.
It’s like ground fresh corn tortillas – I’m not sure how else to describe it. Masa just smells like milky sweet corn. It makes perfect homemade tortillas and I knew it would be the best base for a corn pancake.
The baking powder was a last minute addition to the recipe, but I’m so glad I added it. The batter puffed up just enough to fluff around the chunks of zucchini and sugary corn, giving it a savory pancake feel.
I’m pretty sure I know what I’m making with all the last of our zucchini this summer.
Zucchini Corn Cakes
Makes: 10 medium sized corn cakes or 15-20 smaller appetizer sized cakes
- kernels from 4 ears of corn, about 1.5-2 cups of fresh corn
- 1 medium zucchini, diced into 1/2” pieces
- 1.5 tsp salt
- .5 tsp pepper
- 1/2 cup masa harina (corn flour) or finely ground cornmeal
- 1/2 tsp baking powder
- 2 eggs, beaten
- 3/4 cup milk
- 1-2 tsp oil
- In a large bowl, cut the corn kernels from the cob and place into a large bowl.
- Stir the corn together with the diced zucchini, salt, pepper, masa harina, and baking powder.
- In a small dish, beat the eggs and mix together with the milk.
- Stir in the egg mixture into the corn and zucchini and let it sit for 5 minutes.
- Heat a skillet over medium and add a tsp or so of oil.
- Drop batter into the skillet with a large spoon, 1-2 at a time, and let cook for 3-4 minutes on one side before flipping.
- When the cakes look set around the edges, flip over and let the second side cook 1-2 minutes.
- Remove from pan and keep warm.
- Continue cooking until all the batter is gone.
- Serve with salsa, avocado, cheese, or any other topping that sounds good to you!