Savory pancakes filled with zucchini and corn. Vegetarian, healthy, dairy-free and gluten-free.
What is a ‘fritter’?
That’s a surprisingly difficult question, actually. Fritters can be pancakes, fried pieces of fruit, seafood cakes, doughnut-like things, appetizers that resemble latkes… and so on.
Considering how many words there are in the universe, I’m not sure why ‘fritter’ was used so often. But when you think that ‘magazine’ can refer to a publication you read while waiting for the dentist, or to something that holds bullets, maybe the overuse of ‘fritter’ isn’t so bad.
To me, a fritter will always be a pancake.*
*I’m probably biased, being the pancake-obsessed person that I am.
Linguistic complications aside, this breakfast is essentially savory zucchini and corn pancakes.
This is a recipe I’ve been making for ages, but never bothered to work out proper measurements for. I stumbled across an early version of this recipe years ago – about four years ago, to be precise – when I was making an omelet and thought, ‘Hmm, what if I added flour to this?’
After much tweaking (including making this recipe gluten-free), I’m finally happy to share these much-loved pancakes.
This is one of those recipes that is practically begging for variations. As soon as I can buy basil that doesn’t die within ten seconds, I’m going to try replacing the chopped parsley with a large spoonful of pesto.
If corn kernels aren’t your thing, either replace them with peas or omit them entirely. Or replace them with pine nuts!
And I know someone out there is going to look at this recipe and think, ‘Where’s the cheese?!’ So of course, feel free to add some grated parmesan, maybe some provolone, or a totally different cheese.
One last thing to mention: I’ve tried halving the recipe with success! So if you’re after a very small batch of fritters, go ahead and halve everything. (Just note that the last pancake you cook will be randomly smaller than the others, since the original recipe makes five pancakes).
Actually, one more thing. While I refer to this as a ‘breakfast recipe’, I’ve never actually made it for breakfast. For me, there’s nothing like a pancakes for lunch or a pancake dinner.
Hmm, breakfast-for-dinner (or lunch) seems to be the theme this week.
- 2 eggs
- 1 cup (140g) finely grated zucchini (~ 1 medium)
- 2 tablespoons chopped fresh parsley
- Salt and pepper
- ¼ cup (20g) oat flour
- 2 tablespoons polenta (fine cornmeal)
- 1 tablespoon brown rice flour
- 1 tablespoon cornstarch (cornflour)
- 1 ½ teaspoons baking powder
- ¼ cup (40g) corn kernels, defrosted if frozen
- Whisk together the eggs in a medium-sized bowl. Mix in the grated zucchini and chopped parsley, and season well with salt and pepper.
- Add the oat flour, polenta, brown rice flour, cornstarch and baking powder. Mix until just combined. Stir in the corn kernels.
- Preheat a skillet over low heat. Grease with cooking oil spray, and then add ¼ cup of batter for each pancake. Use the back of a spoon to shape the batter into circles (but avoid futzing with the batter too much).
- Cook for 3 minutes (or until bubbles appear on the surface and the edges are a little dry). Flip the pancakes, and cook for 1 - 2 minutes on the other side. Adjust the stove heat as needed.
- Serve the pancakes (okay, fritters) by themselves or with the sides of your choice (veggie or real bacon would be great). Enjoy!
You can make your own oat flour by grinding rolled oats (or quick oats) in a coffee/spice grinder. Alternatively, use a food processor or good-quality blender.