Variation on a theme is popular around here when time is short and I am in a hurry to get something on the table everyone will eat. I have mentioned the reliability of frittata, well, here’s my plug for pancakes and fritters. Pretty much anything and everything around here has been shredded and put in a regular pancake mix or been moistened with an egg and a little milk, then fried and served up with sour cream, salsa or syrup, depending on the ingredients and the mood.

Corn pancakes, or corn oysters, acccording to my Mother

Corn Pancakes: I like to take the leftover corn off the cob and mix it with a little pancake batter, fry up and serve with butter and syrup. Sometimes I just add a handful of flour and an egg to the corn (as we do with shredded zucchini) and fry that – more like a fritter. My sister does the same fritter thing and then tops them with cheese and salsa.

2 Comments

  1. Lydia Reynolds

    Yes! One night a heavy rain prevented me from grilling the squash and zucchini as planned. I grated them, tossed them with egg, coated them with flour, and pan fried them. They were really tasty, especially with a good amont of basil mixed in the batter. Next time (and there will be a next time, I’m sure) I’ll salt the veggies and drain the excess liquid first.

  2. I like something similar made with rice flour and a bit of cornstarch. You can make little pancakes using any sort of veggie or seafood and then dip them in soy or some other sauce.

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