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.
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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