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Tuesday, July 23, 2024

CRL Recipes Series: Corn and Zucchini Pancakes With Roasted Red Pepper Sauce

This recipe comes courtesy of a Taste of Europe.

1 cup yellow corn meal (fine)
1 tsp baking powder
1 tsp salt
½ tsp freshly ground black pepper
½ cup silken tofu
4 eggs (preferably farm-fresh)
1 ½ cups fresh corn kernels (from 2 to 3 fresh ears of corn)
½ cup shredded zucchini (drained from excess moisture)
Canola Oil

Roasted Red Pepper Sauce

2 cups canned roasted red peppers, drained
1 tsp salt
½ tsp freshly ground black pepper
½ cup extra virgin olive oil


  • In a large bowl mix all ingredients together to make the batter. Heat skillet, pour in canola oil ¼ inch deep, heat over medium heat.
  • Scoop ¼ cup of the batter and flatten in skillet.
  • Fry till edges start to brown slightly.  Turn pancakes and fry until second side is golden brown. Regulate heat as needed. Remove from skillet and keep warm.
  • Add oil to skillet and repeat procedure.

Makes about 10 pancakes.

Roasted Red Pepper Sauce

  • Puree all ingredients in food processor or blender. Heat in saucepan.
  • Serve warm pancakes at once with a puddle of sauce.
  • Pancakes can also be wrapped and frozen for future use.


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