Zucchini Griddlecakes Recipe

Name: Zucchini Griddlecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Zucchini Griddlecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Griddlecakes

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