I’ve been watching this plant since it went in the dirt just a few weeks ago. At first I couldn’t even see the leaves from the back door. But now, they are billowing out of the planter box. Its flowers started as tiny green curled up claws. But now, they are sun yellow, opening wide during the day and closing tightly at night. Some of the flowers have been pushed out and wilted by the long, narrow zucchini. And today, I harvested the first two of the season.
Perfect timing, really, because I wanted to make my Zucchini and Corn Pancakes on Minnesota Live this morning and I wasn’t about to buy from the store what I could pull from my garden for free. This recipe is an oldie but a goodie. I first posted it on this blog almost 10 (!) years ago and I’ve been making it ever since. Pro tip: these pancake/fritter combos are great for little ones. They’ve been a perfectly portable lunch or snack for all of the kids as babies. You can easily make them dairy-free with a milk swap out depending on your dietary needs or what you have in the kitchen. In ten years, I haven’t tired of this recipe nor the daily miracles that come out of the garden.