MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hellbender's Masa Pancakes
Categories: Vegetables, Dairy, Bread
Yield: 5 servings

2/3 c (170 g) fresh plain masa
+=OR=+
1/2 c (50 g) masa harina
1 1/4 c (286 g) whole milk
3/4 c (187 g) plain, full-fat
- Greek yogurt
1 lg Egg
2 1/2 tb (35 g) oil
1 ts Vanilla extract
1 1/3 c (190 g) A-P flour
1 tb + 2 ts baking powder
½ ts baking soda
1 ts Sugar
1 ts Kosher salt
Clarified butter, ghee or
- oil; for cooking
Unsalted butter; for
- serving
pn Ground cinnamon; (pref
- canela, Mexican cinnamon),
- for serving
Syrup; for serving

If using masa harina, combine it with 5 tablespoons/70
grams water in a medium bowl and knead until the mixture
forms a soft, pliable and smooth dough that doesn’t
stick to your hands.

Using a blender or an immersion blender (and a bowl),
blend the fresh masa or masa harina dough with the milk,
yogurt, egg, oil and vanilla until smooth.

Whisk the flour, baking powder, baking soda, sugar and
salt in a large bowl.

Pour the wet ingredients into the dry and gently stir
together with a rubber spatula. The batter does not need
to be perfectly smooth; be sure to not overmix. Cover
and refrigerate the batter to rest for at least 1 hour,
or, preferably, overnight.

When ready to cook, let the batter sit at room
temperature for 30 minutes if it has chilled for more
than an hour. Set a rack in a sheet pan, place in the
oven and heat the oven to 200 degrees.

If you used fresh masa, heat one or two 4- to 6-inch
cast-iron or nonstick pans over medium. Add 1 tablespoon
clarified butter to each pan, then enough batter to come
nearly halfway up the sides of the pan (about ½ cup).
Cook for 5 to 6 minutes, until the batter starts to
bubble in the center and the edges have firmed up. If
the bottom browns too quickly, reduce the heat. Flip
each pancake, lower the heat slightly and cook until
golden on the other side and the center is cooked
through, 3 to 4 minutes. Transfer to the rack-lined
sheet pan in the oven. Repeat with the remaining batter.

If you used masa harina, do not cook the batter in
individual skillets, as the pancakes may end up a bit
dense and gummy if made too thick. Instead, heat a large
cast-iron or nonstick pan or griddle over medium. Add 3
tablespoons clarified butter. Scoop 3 scant ½-cup mounds
of batter into the pan, spacing them apart. Cook,
flipping once, until both sides are browned and the
center is cooked through, 6 to 8 minutes. Repeat with
the remaining batter and more clarified butter, keeping
cooked pancakes warm on the rack-lined sheet pan in the
oven.

To serve, top the pancakes with a pat of unsalted
butter, a sprinkle of cinnamon and a drizzle of maple
syrup.

Recipe from: Yara Herrera

Adapted by: Sean Kenniff and Genevieve Ko

Yield: 4 to 6 servings (8 to 10 pancakes)

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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... I love watching the kooky antics of those nutty celebrity chefs.
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Title: Hellbender's Masa Pancakes

I was wondering what i'd do with my bag of masa harina, and this recipe
looks perfect. I read elsewhere that it is also known as Instant Polenta
and i was thinking of trying your Lancaster County Fried Mush recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Zucchini & Sweet Potato Fritters
Categories: Sweet potat, Zucchini
Yield: 12 Fritters

1/2 c Plain Greek, regular yogurt,
- or sour cream (120 g)
1 tb Fresh parsley; chopped
1 tb Fresh mint; chopped
1 tb Fresh lemon juice
1 tb Olive oil (15 ml)
1 ts Honey
1/4 ts Garlic powder
Salt; to taste
Black pepper;
- freshly ground, to taste
1 md Zucchini (2 c) (240 g);
- up to 2 md, shredded
1 sm Sweet potato (1 c) (100 g);
- peeled or not
1/3 c Yellow onion (45 g);
- finely chopped
1 1/2 ts Salt; divided
2 lg Eggs
2 cl Garlic; minced
2 tb Fresh parsley; chopped
2 tb Fresh mint; chopped
1/2 ts Black pepper; freshly ground
1/3 c Fine corn meal (40 g)
1 tb Corn starch (8 g)
1/3 c Olive oil (80 ml)

Preparation time: 20 minutes
Cooking time: 6 minutes

Enjoy warm and crisp zucchini sweet potato fritters with creamy herbed
yogurt sauce. This recipe makes for a wonderful vegetarian meal or
side dish. Squeezing liquid out of the vegetables is the most
important step. Use a box grater to shred the zucchini and sweet
potato.

Make the yogurt sauce by whisking all of the yogurt sauce ingredients
together except for the salt and pepper. Taste, then add salt/pepper
to your taste. Cover and refrigerate until ready to serve, or up to 3
days.

Make the fritters Line a large bowl with paper towels. Place the
shredded zucchini, sweet potato, and onion inside. Add 1 ts salt, and
gently mix together. Top with another paper towel and press down so
the paper towels begin absorbing some liquid. Lift everything up
using the bottom paper towel and, over the sink, wring/squeeze out as
much liquid as you can. The goal is to remove as much moisture as
possible. You will be amazed how much liquid you wring out! Note: you
can also simply wring out the vegetables in a thin, clean dish towel
or use a cheesecloth.

In a large bowl, whisk the eggs, garlic, parsley, mint, remaining 1/2
ts salt, and pepper together until combined. Fold in the vegetables,
and then mix in the cornmeal and cornstarch until everything is
combined.

Heat the oil in a large skillet over medium-high heat. Once hot,
scoop up around 2 tb zucchini mixture. There may be liquid pooling in
the bottom of the bowl, so make sure you use a fork so the excess
liquid isn't in your fritter. Place the mixture onto the hot skillet
and flatten with a spatula. Repeat with a few more, making sure not
to overcrowd the skillet. Cook until golden brown, about 3 minutes on
each side. Transfer to a paper towel lined plate until finished.

Serve warm fritters with yogurt sauce.

Cover and store leftovers in the refrigerator for up to 1 week.
Reheat in the microwave, or use an air fryer at 375?F (191?C) for 3
to 4 minutes. You can also place them on a lined baking sheet and
bake at 375?F (191?C) for 8 to 10 minutes.

Recipe by Sally's Baking Addiction

Recipe FROM:
<https://sallysbakingaddiction.com/zucchini-sweet-potato-fritters/>

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