Wednesday, May 22, 2013

Zucchini Hoecakes

I’m cleaning out the freezer again. I have one bag of grated zucchini from last years garden that I need to use up.  I’ve done the zucchini bread and zucchini carrot cake so thought I’d make zucchini hoecakes.  You can serve them as an appetizer or as a side dish for dinner.  

1 cup grated zucchini
1 cup buttermilk
1 teaspoon Kosher salt
Pepper to taste
1 cup self rising cornmeal
3/4 cup vegetable oil
3 teaspoon bacon drippings

Put your zucchini in a sieve to drain out the excess water then measure a cup.

Blend zucchini, buttermilk, cornmeal, salt and pepper in a large bowl.  Heat oil and bacon drippings in skillet until hot.  This is one of those times you are glad you saved those wonderful bacon drippings.  Drop spoonful of mixture into hot oil.  Cook on one side until brown and crispy, turn, flatten with spatula and cook on the other side.  Remove and drain on paper towels.  Makes about 10 to 12 hoecakes.

Variation – Try adding some grated Parmesan cheese to the batter.  You’ll get a whole other taste.  You can serve them with a simple marinara dipping sauce.  If you would like a little heat, add a pinch of  cayenne, a pinch of red pepper flakes or a dash of hot sauce.

Hope you have a wonderful day, be happy and may God bless you and yours.  

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