• In large bowl, whisk together cornmeal, flour, salt and pepper. Whisk in milk and eggs. Fold in zucchini.
• Heat 1/4 cup olive oil in 12-inch nonstick sauté pan set over medium-high heat; working in batches, drop batter, 1/4 cup at a time, into pan. Fry for 3 to 4 minutes or until golden brown at edges; flip over and fry for another 2 to 3 minutes. Transfer to baking sheet in 200°F oven to keep warm. Repeat with remaining batter, adding more oil as needed.

Recipe provided by Chef Mary Ann Esposito