Zucchini hoecakes are a great way to use up that extra zucchini in the garden during summer months.
I love simple recipes and these zucchini hoecakes are addictive and so easy to make. I tried to eat them all by myself. You can serve zucchini hoecakes with any meal or as an appetizer. We love them just as a snack with chunky salsa for dipping. A great way to get your children to eat zucchini, too. You might like to check out our recipe for tomato zucchini salad while you are here.
Zucchini hoecakes can be served as an appetizer!
1 cup zucchini, shredded or grated
1 cup buttermilk
1 teaspoon salt
1 cup self-rising cornmeal
Pinch of cayenne (Optional)
3/4 cup oil (I used Canola)
1 teaspoon bacon drippings (Optional)
Blend zucchini, buttermilk, cornmeal, salt and cayenne in a large bowl with a spoon. Heat oil and drippings in skillet until hot. Drop spoonful of mixture into hot oil. (I used an ice cream scoop). 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. Enjoy!
Note: You could add chili peppers or onions to these, too, but we like them this way. I would probably add an egg if I added more ingredients.
Southern Zucchini Hoecakes
- 1 cup zucchini shredded or grated
- 1 cup buttermilk
- 1 teaspoon salt
- 1 cup self-rising cornmeal
- Pinch of cayenne Optional
- 3/4 cup oil I used Canola
- 1 teaspoon bacon drippings Optional
- Blend zucchini, buttermilk, cornmeal, salt and cayenne in a large bowl with a spoon.
- Heat oil and drippings in skillet until hot.
- Drop spoonful of mixture into hot oil. (I used an ice cream scoop).
- Cook on one side until brown and crispy, turn, flatten with spatula and cook on the other side. Remove and drain on paper towels.
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