Southwestern zucchini and corn pancakes recipe

I saw a similar but different enough recipe for zucchini pancakes on a cooking show a few months ago and resisted the urge to make until the garden zucchini were in full bloom.  Sure, I could have run off to the store and made the necessary purchases, but where?s the fun in that? Exactly.  Fast forward a few months and yes, the garden zucchini are indeed in full bloom.  Too much bloom.

In my mind, nothing goes with zucchini like onion, chili powder and corn ?classic New Mexican style.  Throw in a few other supporting characters, make a turn here and there, and you got yourself a tasty, unprocessed, and relatively easy to make meal.  In fact, this is so good and reheats up so well that I made it twice this past weekend.  Good times.

Ingredients:

1 ear of corn.  Fresh, please.

4 small/medium-small zucchinis

1 minced jalapeno pepper (remove the seeds and stems if you can?t take the heat)

Half of a small red onion, finely diced

2 cloves of minced garlic

2 eggs

1.5 tsp chili powder (homemade is best, of course)

White or wheat flour

.5 tsp baking powder

Vegetable oil

Salt and pepper to taste

Directions:

Remove the husk from the corn and lightly roast over your stove or in your grill.  Once cooled use a sharp knife to remove the corn from the cob.

Invisible gas range.

Grate the zucchini using a cheese grater or food processor.  Lightly salt and add to a colander for 10 minutes.  Squeeze, removing as much of the water as possible (pretty amazing just how much water these things contain).

Hand shredded. Limited knuckle damage.

Combine and mix all the ingredients together, save for the oil and flour.

To complete the batter, mix flour into the other ingredients until you have a?.pancake-like consistency.

Everybody in the pool.

Add 2 TBS of vegetable oil to a nonstick skillet over medium heat.  Once hot add about 3 TBS of the batter per each pancake (I?m able to fit 3 pancakes at a time).  Cook for about 2-3 minutes per side, until nice n golden brown.  Repeat until all the batter be gone.

Cooking away.

Serve with:

A nice roasted chicken, beer, and more beer.

Veggie pancakes. Skip the sizzurp.