Zucchini Hashbrown With Corns/ Zucchini-Corn Pancakes

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Whenever zucchini is available in our local vegetable market I definitely buy these as I am a big fan of this versatile veggie. These tender squash have delicate flavours and the dishes prepared with them whether sweet or savoury,  are the healthiest ones. I use this healthy veggie to cook several dishes. This time I  have made zucchini hash browns or savoury pancakes adding lots of corns. Samolina and rice flour are added to bind them and also these make them crispier. Corn kernels add a little sweet note to these pan-fried savoury fritters which feel good when eaten. Aged cheddar gives a depth to the flavour also make them creamier. These golden brown crispies go very well with garlic-mint dip. I really love  to have this combo in my breakfast

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Course – Breakfast

  Prep Time – 10 Min

  Cook Time – 10 Min

 Total Time – 20 Min

  Yield – 4 Servings

  Author – Bharti Dhawan

 Ingredients

•  Zucchini – 1 medium sized or 250 gms
•  Sweet corn kernels – 2 tbsp or 1/4 cup
•  Fine semolina/sooji – 3 tbsp
•  Rice flour – 1 tbsp
•  Grated cheddar cheese – 2 tbsp
•  Chopped coriander – 2 tbsp
•  Salt – 1 tsp
•  Olive or any light cooking oil – 2 tsps for each hash brown
•  Crushed black pepper – 1 tsp
•  Finely chopped red and green chilly – 1 tsp each

Step By Step

1-  Grate zucchini with the skin on and squeeze it with the help of muslin cloth to drain extra water

2-  Take a bowl and add everything together except oil to make a thick batter

3-  Keep this batter at rest for 10 minutes so that everything is incorporated well

4-  Keep a non-stick pan on slow flame and add 1tsp oil.  Spread 1 tbsp batter on it and let it cook till it gets golden brown colour

5-  Flip the pancake and cook the other side also till it becomes golden brown

6-  Serve the zucchini hash browns with garlic-mint dip

Notes

°  Any other cheese of your choice can be used in the batter

°  One egg can be added in the batter if you like

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