Zucchini Fritterish Pancakes

From Nici Holt Cline, of the blog “Dig this Chick” 

This is a delicious and simple way to prepare zucchini, that has been a big hit in workshops and pantry sample tables. 

2 medium zucchini (or other summer squash) shredded/grated

1 carrot shredded/grated

1-2 garlic cloves, chopped

1/2 cup cornmeal

1 cup flour

chives, chopped

salt, to your taste

2 large eggs (3 if on the small side)

1/2 cup milk (or more if needed)

3/4 cup feta cheese, crumbled

olive oil for cooking, as needed

  

Toss the veggies, and flours in a bowl. Mix the eggs and milk in a measuring cup or small bowl. Add this to the rest o the ingredients a bit at a time until muffin batter consistency is reached. Heat a few tablespoons of olive oil in a skillet or griddle (if your surface is a good non-stick, you can skip the oil). Drop the batter by the 1/4 cup, spread the batter out a bit if it is thick, and cook for a few minutes, until golden and holds together when flipped. Flip and cook until the other side is brown, and the pancake is cooked through.