Zucchini-Corn Pancakes

Ingredients

2 ripe medium tomatoes, diced

1 medium yellow bell pepper, diced

1 medium clove garlic, minced

1 small onion, finely chopped ( 2/3 cup)

2 tablespoons chopped fresh cilantro

1 tablespoon minced jalapeno pepper

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 mediums zucchini, shredded (2 cups)

1/4 teaspoon salt

2 teaspoons vegetable oil

2 ears fresh corn, (1 cup)

kernels cut from cob

2 large eggs, beaten

1 cup all-purpose flour

1/2 cup low-fat milk or low-fat soy milk

2 tablespoons chopped fresh cilantro

2 teaspoons baking powder

1/4 teaspoon freshly ground pepper

Preparation

Meanwhile, preheat oven to 200 F. In large heavy skillet, preferably cast-iron, heat oil over medium heat. Add corn kernels and cook, stirring often, until lightly browned, about 5 minutes. Remove from heat and let cool 5 minutes.

Squeeze out as much moisture as possible from zucchini, using your hands.

Transfer to large bowl. Stir in beaten eggs, flour, milk, cilantro, baking powder, pepper and cooled corn until blended.

Wipe out skillet. Coat with vegetable cooking spray, then heat over medium-low heat until hot. For each pancake, add scant 1/4 cup batter to pan. Cook until golden underneath, 2 to 3 minutes. Turn and cook until set, 2 to 3 minutes more.

Transfer to heatproof platter and keep warm in oven. Repeat with remaining batter, removing pan from heat and coating with more cooking spray between batches as necessary. Serve warm with salsa.

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About

Kids and adults alike go crazy for these yummy pancakes that are served with a fresh tomato salsa. MEAL PLAN: Just add a tossed green salad topped with slices of avocado to complete the meal. SALSA: In medium bowl, mix all ingredients. Set aside. Place shredded zucchini in colander in sink. Sprinkle with salt and let stand 10 minutes.