Appetizers,  Dinner,  Sides,  Vegetables

Corn Pancakes with Grilled Eggplant, Zucchini and Roasted Red Pepper

September 7, 2011

Taking veggies and making them into frittatas or pancakes is one of my easy go to meals for weeknight dining.  Combining the veggies with an egg or two and I have a pretty good protein/veggie mix.  Stacking up the presentation turns these simply pancakes into an impressive dish for guests!

Using fresh corn is always the best; however frozen corn can be used.  I like to have the texture a bit chunky so I process the ingredients only until blended.  The grilled veggie toppings can vary and I have also added a slice of fontina cheese which will warm and lightly melt from the heat of the pancakes.  The herbs also can be changed up; I have used sage for the fall, basil in the summer and parsley at any time!  

For a prettier presentation and flavor, I will take one of the roasted red peppers and make it into a coulis to drizzle over the pancakes.  

Corn Pancakes with Grilled Eggplant, Zucchini and Roasted Red Pepper

For the Grilled Veggies and Roasted Peppers:

1-2 red peppers *

1 eggplant, peeled and sliced

1 zucchini, sliced

For the marinade:

2 tablespoons olive oil

2 cloves garlic, minced

2 tablespoons freshly chopped basil or parsley

Kosher salt and freshly ground pepper to taste

Roast the red peppers under the broiler or on a grill until charred all over.  Place in a paper bag to cool.  When cool enough to handle, remove the skin and the seeds from the peppers.  Slice into strips and set aside in a baking sheet.  Preheat the grill and brush each eggplant and zucchini slice with oil.  Grill about 3-4 minutes each side and place on a baking sheet.   Prepare the marinade by combining the oil, garlic, basil and salt and pepper.  Pour over grilled veggies and set aside. 

* To make a roasted red pepper coulis:  Process one roasted pepper until smooth with 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 small shallot or green onion and salt and pepper to taste.

For the Corn Pancakes:

2 1/2 cups fresh corn kernels (about 2 large ears or frozen corn, defrosted)

1 scallion, chopped

2 eggs

1/2 cup chopped fresh parsley

1/2 cup white whole wheat flour

1/4 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

For Garnish:  ¼ cup sour cream mixed with a bit of chopped fresh parsley

Place all ingredients in a food processor and process until just blended but still chunky.  Preheat a griddle over medium heat and grease thoroughly.  Pour 1/4 cup of batter for each pancake.  Cook for about 3 minutes until lightly browned on each side.   Makes about 6-8 pancakes.

To serve, place two corn pancakes on a platter, top with a grilled eggplant slice, 2 roasted red pepper slices and a grilled zucchini slice.  Top with sour cream and herb mix.  Drizzle with roasted red pepper coulis, optional.

I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.

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