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Herbed Corn and Zucchini Pancakes with Tomato Salsa Recipe

Herbed Corn and Zucchini Pancakes with Tomato Salsa recipe


These are yummy pancakes made with fresh corn and zucchini. They are a little bit spicy and very tasty. We make a fresh tomato salsa to put on top. It's a fun meal for lunch or dinner.


2 medium zucchinis
3 large tomatoes
1/2 red onion
1 jalapeño
2 cloves of garlic
1 small bunch of cilantro
1 lemon
4 ears of corn
120 g all-purpose flour
1 tbsp ground cumin
1/2 tsp chili powder
Salt to taste
Vegetable oil for frying


Grate the zucchinis into a bowl, sprinkle with a pinch of salt, and set aside to draw out moisture.
For the salsa, char the tomatoes, half of the red onion, jalapeño, and 1 clove of garlic using a grill or broiler until they have a nice charred exterior.
Chop the cilantro and set aside a few leaves for garnish.
Mince the remaining garlic and jalapeño, then finely dice the charred onion. Combine in a bowl with the charred tomatoes, crushing them slightly. Squeeze in the juice of the lemon, add the chopped cilantro, and season with salt. Mix well and set aside.
Remove the corn kernels from the cobs and squeeze out any excess liquid from the grated zucchini. Combine the corn, zucchini, flour, cumin, chili powder, and a pinch of salt in a bowl to form a thick batter.
Heat a skillet over medium heat and add vegetable oil to coat the bottom.
Drop large spoonfuls of the batter into the skillet, flatten slightly, and cook for about 3 minutes on each side until golden and crispy.
Transfer the pancakes to a paper towel-lined plate to drain any excess oil.
Serve the corn and zucchini pancakes with the fresh tomato salsa and garnish with reserved cilantro leaves.

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