pen rainbow

Sunday, May 13, 2012

Tuesday's Cupboard—Zucchini & Corn Latkes

Fresh & easy menus for delicious summer suppers!

Zucchini-corn pancakes make great leftovers!

★  Zucchini - Corn Pancakes (Latkes) on Greens with Store-Bought Fresh Salsa
★  Fresh cut-up fruit
★  Sliced avocados with cilantro, lime & sour cream sauce
★  Sparkling Lime Water

Makes 10 to 12 three-inch pancakes — 4 servings (2 - 3 pancakes each)
Adapted from Weight Watchers Magazine © 1998

•  2 small zucchini, shredded
•  1 c. fresh or frozen (thawed) corn kernals
•  2 eggs, lightly beaten (or 1/2 c. egg substitute)
•  1/4 c. nonfat milk
•  1 small bunch of green onions, cleaned & chopped

•  1/2 c. all-purpose white flour
•  1/2 c. yellow cornmeal
•  2 T. chopped fresh oregano
•  1 tsp. baking powder
•  1/2 tsp. kosher salt
•  1/4 tsp. ground nutmeg
•  1/4 tsp. freshly ground pepper
•  1/8 tsp. cayenne

•  2 T. extra-virgin olive oil

•  1 c. nonfat sour cream or 1 small container of Fage nonfat Greek yogurt
•  1 lime, juiced (about 1 tablespoon)

•  1/2 c. of fresh cilantro, rinsed & chopped
•  1 container of your favorite deli-case (refrigerated) salsa
•  paprika

•  fresh baby spinach or spring greens
•  1 container of cut-up fresh fruit
•  2 avocados, peeled & sliced
•  Your favorite flavor of sparkling water over ice

Make It
1.  EGG MIXTURE:  In a medium bowl, mix the zucchini, corn, eggs, milk and green onions.

2.  FLOUR MIXTURE:  In a large bowl, mix the flour, cornmeal, oregano, baking powder, salt, nutmeg, black pepper & cayenne.

3.  Stir the egg mixture into the flour mixture until blended.

4.  Add the olive oil to a nonstick skillet & heat over med-high.  Scoop 1/3 c. sized spoonfuls into the skillet and flatten into 1/2-inch thick pancakes with the back of the scoop.  Brown on one side & gently flip to brown on the other side (about 2 minutes on each side).  Place on a foil-covered cookie sheet or  pizza pan and set in the oven to keep warm (325°F) while you cook the remainder of the batch.

Cream Sauce
Combine 1 c. of nonfat sour cream or plain nonfat Greek yogurt with the juice of 1 lime (about 1 T.)

Serve It
1.  Plate a handful of fresh greens onto each plate.  Slide 2 or 3 warm pancakes onto the bed of greens.  Top with cream sauce & fresh salsa.

2.  Slice avocados into thin slices & distribute evenly on the plates.  Top each with lime-cream sauce, sprinkle with paprika, cracked pepper, and a generous pinch of fresh cilantro on top.

3.  Serve fresh cut-up fruit on the side.

4.  Pour sparkling water over ice & serve with a twist of lime, a sprig of fresh oregano, or steal a berry or a grape from your fresh fruit mixture!

Bon App├ętit