Summer Squash, Carrot and Corn Pancakes

Day2 of BM7: Mom and dad stopped by last weekend to see how I was recovering from my sinus issues.Remember my sob story?? Having my folks under the same roof itself was a big blessing and I was feeling way better than I would have if they weren't around. So on Sunday evening when it was time to bid adieu, I asked mom if she was willing to taste a new "snack" that I was going to experiment on hubby and the kid..Naturally she was excited and helped me around in the kitchen. So I made these super simple and super yummy savory pancakes with all the summer bounty that was available in the super-market -- Green Summer Squash, Yellow Summer Squash, Corn. Sending this as an entry to DMBLGIT event help at Dishes from my Kitchen.

This recipe is an adapted version of savory pancakes from the book "In Nirmala's Kitchen:Everyday World Cuisine". The original recipes calls for an egg but since mom is a pure vegetarian,I substituted with a tbsp of milk and it turned out just fine.I served these with ketchup and a nice serving of Orange-Mango juice.Now mom has yet another recipe to try and show-off to her neighbors. Right, ma?

Ingredients(For 14, 3.5" Pancakes):

• 2 Green Summer Squash or Zucchini, shredded
• 2 Yellow Summer Squash, shredded
• 1 Red Onion, Grated
• 1 Large Carrot, peeled and grated
• 1/3 Cup Seasoned Italian Style Bread Crumbs
• 2 Large Cloves Garlic, minced
• 1 Fresh Corn, shucked and kernels removed from the cob
• 1/3 Cup All-Purpose Flour
• 1 Tsp Corn Starch or Rice Flour
• 1/2 Tsp Baking powder
• 1/4 Tsp Salt + as needed
• 1/2 Tsp Cracked Black Pepper
• 1 Tbsp Milk or more (For binding) 
• 1/2 Cup Feta Cheese or Shredded Parmesan Cheese, Optional
• Corn Oil, for shallow frying

Procedure:

• Add the grated squash and onion in a colander along with some salt and let it sit for 10 minutes or so. 

• Ten minutes later, squeeze the excess moisture with hands or using a cheese cloth.

• Add the shredded Carrot, Corn and everything else except the oil to the above mixture and combine.

• Divide the mixture into 12-14 even balls. Heat a wide non-stick pan coated with little corn oil.Pat the balls into thin patties and cook it in batches, undisturbed for about 2 minutes or till its slightly browned.

• Flip and cook for another 2 minutes or so.

• Remove to a plate to cool for about 3-4 minutes prior to serving.Serve with tomato ketchup.

• Watch it vanish.

Enjoy!