Zucchini, Corn and Sage Pancakes

The method of this recipe is inspired from the original Moosewood cookbook. However, her recipe does not use corn and adds mint instead of sage.

2 zucchinis grated
2 small brown onions finely chopped
2-3 cobs corn
5 eggs separated
50-100g Barambah feta
1/2 tsp sage
Sprinkle smoked paprika
salt and pepper to taste
approx. 1/2 cup flour



Lightly sprinkle zucchini with salt in a colander and leave for at least 15mins. Then, squeeze out all the liquid.


Simmer corn for a few minutes until the colour changes from light to dark yellow, but kernels are not too soft


Remove corn kernels with a sharp knife


Combine zucchini, corn, onion, feta, egg yolks, sage, paprika, pepper and flour.


Beat egg white until they form soft peaks and then fold into the mixture.

Dollop ladles of mixture onto a medium-hot fry pan with butter and cook like a pancake. Be careful not to have the pan too hot that the butter burns. If it does burn, wipe out the pan with paper towel and start again with fresh butter.




Serve with sour cream or yogurt. Add a little mango chutney to really make the flavours pop.