Zucchini Griddlecakes

Name: Zucchini Griddlecakes
Ingredients: 1-1/2 cup Fine Or Medium Cornmeal; 1-1/2 teaspoon Salt; 1-1/2 cup Boiling Water; 1/2 cups Regular Or Non-dairy Milk, Or More As Needed; 1 whole Medium Zucchini, Grated; Vegetable Oil; FOR THE SWEET VERSION:; 2 Tablespoons Butter, Melted; 1 teaspoon Vanilla; 1 teaspoon Cinnamon; FOR THE SAVORY VERSION:; 1 clove (Large) Garlic, Minced; 1 Shallot, Minced; 1 Jalapeno, Minced

14 ingredients

5 steps

Ingredients

1-1/2 cup Fine Or Medium Cornmeal
1-1/2 teaspoon Salt
1-1/2 cup Boiling Water
1/2 cups Regular Or Non-dairy Milk, Or More As Needed
1 whole Medium Zucchini, Grated
Vegetable Oil
FOR THE SWEET VERSION:
2 Tablespoons Butter, Melted
1 teaspoon Vanilla
1 teaspoon Cinnamon
FOR THE SAVORY VERSION:
1 clove (Large) Garlic, Minced
1 Shallot, Minced
1 Jalapeno, Minced

Directions

1

Combine cornmeal, salt, and boiling water in a bowl and let it sit until the cornmeal absorbs the water and softens, 5 to 10 minutes. It will be thick.
2

Stir in milk a little at a time until batter becomes spreadable yet still thick. Add grated zucchini and the optional add-ins (savory or sweet ) of your choice.
3

On a large nonstick griddle over medium heat, add 1 tablespoon of vegetable oil. Add spoonfuls of batter in your desired size and cook until edges and underside are golden brown. This should take 3-5 minutes. Flip and brown the other side.
4

Top with butter and/or maple syrup-they go well with sweet or savory versions!
5

Recipe adapted from Mark Bittman, New York Times.