Zucchini Griddlecakes

• 1-1/2 cup Fine Or Medium Cornmeal
• 1-1/2 teaspoon Salt
• 1-1/2 cup Boiling Water
• 1/2 cups Regular Or Non-dairy Milk, Or More As Needed
• 1 whole Medium Zucchini, Grated
• Vegetable Oil
• FOR THE SWEET VERSION:
• 2 Tablespoons Butter, Melted
• 1 teaspoon Vanilla
• 1 teaspoon Cinnamon
• FOR THE SAVORY VERSION:
• 1 clove (Large) Garlic, Minced
• 1 Shallot, Minced
• 1 Jalapeno, Minced

1. Combine cornmeal, salt, and boiling water in a bowl and let it sit until the cornmeal absorbs the water and softens, 5 to 10 minutes. It will be thick.
2. Stir in milk a little at a time until batter becomes spreadable yet still thick. Add grated zucchini and the optional add-ins (savory or sweet ) of your choice.
3. On a large nonstick griddle over medium heat, add 1 tablespoon of vegetable oil. Add spoonfuls of batter in your desired size and cook until edges and underside are golden brown. This should take 3-5 minutes. Flip and brown the other side.
4. Top with butter and/or maple syrup-they go well with sweet or savory versions!
5. Recipe adapted from Mark Bittman, New York Times.

cornmeal, salt, boiling water, regular or non, zucchini, vegetable oil, sweet version, butter, vanilla, cinnamon, garlic, shallot

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/zucchini-griddlecakes/ (may not work)