2 cups white fine corn meal (we used Quaker brand)
1 tablespoon granulated sugar (not a traditional ingredient but it needed it)
1 ½ teaspoons kosher salt
1 ½ cups boiling water
½ cup whole milk heated
2 cups zucchini shredded on a box grater (do not ring out water)
¼ cup bacon fat or butter to fry them in
Maple syrup and butter to serve with the finished cakes
In a heat-proof, medium bowl mix corn meal, sugar and salt.
Add boiling hot water and stir, then add hot milk and stir again. (make sure the bowl is sitting on a trivet as the batter is very hot and may damage your counter)
Fold in zucchini (again include the liquid from the zucchini, don’t wring out or drain).
Heat two grill pans to medium heat. Once hot, coat the pans with the bacon fat or butter.
I used 3 ½ inch grill rings to get nice even edges but totally optional. If using the grill rings, spray the inside with pan spray.
Using a quarter cup measurer, pour the batter into each ring or if not using rings, pour the same amount of batter directly onto the grill pans to make 12 cakes. Use the back of a spoon to smooth the tops of each.
After three minutes, reduce the heat to medium low and continue cooking. (If using rings, remove those now, they are no longer needed)
Cook for 5-8 minutes per side to brown and cook through. Flip and cook for 5-8 more minutes until golden brown on both sides. If they are browning too quickly, lower heat to low until they are cooked through.
Remove to a platter and serve hot with butter and maple syrup.