fresh food fast: corn zucchini griddle cakes

I love Anna and Michael Olson….not that I know them, but I feel like I do!
 My dear husband,Pat,  happened upon Anna’s shop Olson Foods and Bakeshop in Port Dalhousie, Ontario a couple of years ago and purchased some treats; including this cookbook…
Anna even inscribed the copy for me…which is kind of like we are now close friends:)
See what I mean?!
Anyway, off I go again…last night, staring at a couple of fresh zucchini, I wanted some inspiration beyond my usual zucchini bread, or ratatouille.  This book is always on hand, whether just looking for a quick idea, or a full recipe.  I like the way the page is presented with clear unfussy directions and sharp photos that actually do the job intended; make you want to cook and eat everything in the book!
I had just finished up some fresh corn, but had a can of niblets on hand so I used it.  The process took 5 minutes to put together the ingredients and another 8 to cook the griddle cakes….giving enough time to put together a quick salad.
2 cups shredded zucchini
1/2 cup fresh or frozen corn
1/3 cup all-purpose flour
1 large egg
1/4 tsp baking powder
1/2 tsp fine salt
2 tbsp unsalted butter
Stir zucchini, corn, flour, egg, baking powder and salt in a large bowl.  Allow batter to rest 10 minutes.  Heat the butter until it foams in a large skillet( I use cast iron for this ).  Drop spoonfulls of the batter into the butter and fry over medium heat for 4 minutes per side until golden brown.
I made a simple vinaigrette with olive oil, orange juice, dijon and maple sirup to toss the mixed greens.  I added a few nummy bits to the salad including; dried cherries, toasted walnuts, apple and feta.
I feel bad that I didn’t take the picture with the griddle cakes on top…I think that I was preoccupied with the prospect of eating!  It was a great summer dinner.  I also made a few extra griddle cakes to freeze to have on hand for another night…perhaps reheated with some grilled peppers and goats cheese…MMMmmmmm.  Happy Friday:)