Rice Hoecakes with Succotash

in Dinner, Pancakes

Rice Hoe Cakes with Succotash | www.acozykitchen.com

One of my favorite summahtime memories was in college. I got a job on a film set in Maryland for a few days and instead of flying, which they offered, I took it as an opportunity to go on a solo road-trip through the south.

It wasn’t too far, actually, maybe six or seven hours. And instead of opting for highway only, I went for the route that took me on a lot of one lane roads, running straight through a bunch of small towns in North Carolina and Virginia.

I packed a large sweet tea, made a super long mix-CD and filled up my Jetta.

Rice Hoe Cakes with Succotash | www.acozykitchen.com

Nothing crazy happened. I stopped off at a diner, had hoecakes and ate Western North Carolina BBQ. At dusk, fireflies helped light up the roads. I listened to music my parents did. But mostly I remember thinking that everyone seemed so happy and normal and maybe this whole idea of moving to Los Angeles to work in the film industry, which is inherently sort of abnormal, was maybe flawed. Maybe they had it right and I had it all wrong.

Rice Hoe Cakes with Succotash | www.acozykitchen.com

I often times think about that road-trip. I still think about moving back sometimes.

A few weeks ago I watched all of the Sean Brock, Mind of a Chef, in nearly one sitting. I haven’t eaten at Husk, but man do I want to. The way he cooks Southern food makes me so happy. Not everything is fried, not everything is pork-driven and not everything is bad for you. It’s actually quite the opposite; vegetable-driven, even.

RiceCornCakes_2

In one episode he makes a rendition of these rice hoe cakes with Carolina rice. It’s like a combo of cornbread with rice folded in. The patties are pan-fried in not too much oil and in my case, I topped them with a succotash, which really is just a medley of fresh vegetables.

Instead of the vegetables being cooked in bacon fat, I chose to fold it in after. I didn’t want it to taste just like bacon. The vegetables are SO good this time of year that I think we should taste the zucchini and sweet corn and spicy hatch chile. The mix-in of diced bacon adds just the right amount of smokiness and salt.

Unlike a lot of pancakes or griddle cakes, these taste really good hours after. I ate two cold and was OMG I LOVE LYFE.

Rice Hoe Cakes with Succotash | www.acozykitchen.com

Rice Hoecakes with Succotash

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 6 hoecakes

Serving Size: 3 to 4

Rice Hoecakes with Succotash

Ingredients

  • 1/2 cup long-grain rice
  • 1/2 cup water
  • 1/4 cup stone-ground yellow cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup, plus 1 tablespoon, buttermilk, shaken
  • 1/2 an egg, beaten
  • 1 tablespoon unsalted butter, melted and cooled slightly
  • 1 1/2 tablespoons diced fresh chives
  • 1 tablespoon butter
  • 1/2 shallot, minced
  • 1 zucchini, diced
  • 1 corn on the cob, kernels cut off
  • 1 small yellow summer squash, diced
  • 1/2 hatch chile, seeds and membrane removed and diced
  • Salt
  • Pepper
  • 2 slices of bacon, cooked and diced

Directions

  1. In a medium bowl, whisk together the cornmeal, salt and baking soda. Set aside.
  2. Combine the rice and water in a bowl of a rice cooker and cook until the rice is cooked. Alternatively, you can cook this in a small saucepan. Combine the rice and water and bring the water to a simmer over medium-low heat. Cover the pan and cook until the rice is tender and the water has evaporated, about 10 to 15 minutes. You should end up with about 1 cup, plus 1 tablespoon, of rice. If you end up with more, only use 1 cup, plus 1 tablespoon; consider any leftovers a snack! Place the rice in a bowl and transfer to the fridge so it can dry out a bit, about 1 hour. You can also cook this the night before.
  3. In a measuring cup, measure out the buttermilk, and whisk in the half of an egg and melted butter. Pour the buttermilk mixture into the cornmeal mixture and whisk until combined. Fold in the cooled rice and chives.
  4. Heat 3 tablespoons of olive oil in a cast iron skillet over medium heat. When the oil is hot and shimmering (you can test it by dropping a few pieces of rice in it; if it sizzles, it's ready), drop a few tablespoons of the rice mixture, pressing them down gently to flatten. You may also find it helpful to shape the cakes a bit with a spatula. I did this so they were more perfect circles. Cook them until golden brown and crispy on both sides, about 4 minutes per side. Transfer the cakes to a bed of paper towels to drain.
  5. To make the succotash, melt the butter in a medium saute pan, set over medium heat. Throw in the shallot, zucchini, corn kernels, yellow squash, hatch chile and a few pinches of salt and pepper. Cook for about 2 to 4 minutes, until the zucchini bright green and tender. No over cooking veggies here! Fold in the diced bacon and cook for an additonal minute, just until it's warmed.
  6. To serve the cakes, divide amongst plates, I gave people about two per person. Top with a few spoonfuls of succotash. Yum!

Notes

I separated the cooking instructions for the griddle cakes and succotash just so it's a bit easier to read. But you should totally make the succotash while the rice is drying out in the fridge and then warm it up when you're ready to serve.

Also, a side note of an apology for the annoying "half of an egg" situation. I found it necessary to keep the hoe cakes together. I gave the rest of the beaten egg to Amelia. Hopefully you have a dog too!

http://acozykitchen.com/rice-hoecakes-with-succotash/

{ 28 comments… read them below or add one }

Christina August 26, 2014 at 4:56 am

Here I was wondering what to do with the leftover rice from dinner last night, and this turns up. It sounds so good, can’t wait to try it!

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Adrianna Adarme August 26, 2014 at 9:24 am

Oh it’s so perfect for leftover rice!

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Tracy | PeanutButter and Onion August 26, 2014 at 5:39 am

I love this idea, I’m totally hooked on pancake type meals!

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Laura (Blogging Over Thyme) August 26, 2014 at 6:21 am

I watched that episode too!! You MUST read The Third Plate by Dan Barber–he talks about him, as well as farming history of the south. It is fascinating, scary, and so informative!

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Adrianna Adarme August 26, 2014 at 9:25 am

Oooo…ok! That sounds interesting, I’ll check it out. Thank you!

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Allyn August 26, 2014 at 7:07 am

I’m southern and my husband is part Hawaiian Chinese and grew up in southeast Asia, so… this dish is pretty much us on a plate. It also would have worked perfectly in our wedding food, which was a Southern/Hawaiian Chinese blend of dishes.
This will be made ASAP.
Also, I really need to finish the Sean Brock season. We’ve been rationing them because they make us so homesick for the South. I think that no amount of LA coolness (or NYC for us) can cancel out the call of the South.

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Adrianna Adarme August 26, 2014 at 9:26 am

Oh yes, I watched them way too fast and I now regret it. I’ve also watched the season with him and April Bloomfield twice now, just in case I missed something…haha.

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caroline [the diy nurse] August 26, 2014 at 8:36 am

I’ve never heard of this dish before! Very excited to try it. If I dont want to make the succotash part is there a sauce you would recommend to use with it?? I’m a sauce kind of girl ­čśë

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Adrianna Adarme August 26, 2014 at 9:26 am

Hmm…maybe a tomato relish or something? He serves this dish in his restaurant with pimento cheese. You could do that too?

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Sophie August 26, 2014 at 10:10 am

We’ve been loving watching Sean on Mind of a Chef (and April, too!) and I’m so glad you posted this! Yum. My husband and I have been jonesing for hoppin john, beans and rice, chicken and dumplings, etc etc! He would love if I made these! xoxo

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Meredith August 26, 2014 at 11:00 am

This recipe has a soundtrack!
https://www.youtube.com/watch?v=3scxnHhz2x4

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Adrianna Adarme August 26, 2014 at 11:14 am

HA! LOVE THIS!

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Eileen August 26, 2014 at 3:08 pm

These cakes sound like the perfect way to somehow conjure up a full meal out of leftover rice and a bunch of random zucchini out of the garden! Definitely a perfect plan for late August. :)

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Katrina @ Warm Vanilla Sugar August 26, 2014 at 3:13 pm

I haven’t ever seen anything like this before! Such a neat recipe!

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Riley Wofford August 26, 2014 at 5:01 pm

These look like they’re right up my alley! Yum!!

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Ambar August 26, 2014 at 7:02 pm

First time hearing this recipe! Sounds delicious! Oh and love the name:) lol

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todd wagner August 26, 2014 at 11:16 pm

These look perfect for breakfast, lunch AND dinner!!

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erin {yummy supper} August 27, 2014 at 9:48 am

Kathryne! I need to try hoecakes… a new concept to me! Awesome.
I’ve been seriously jonsing for a little road trip action… your story swept me away for a moment to that peaceful, reflective, expansive feeling that only road trips can bring. Sadly my boy Otis gets carsick, so I haven’t had a good road trip in ages!
oxoxo to you,
E

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erin {yummy supper} August 27, 2014 at 9:51 am

Good lady, why I wrote *Kathryne*…. I don’t know!
xoxo to you! E

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erin {yummy supper} August 27, 2014 at 10:08 am

So embarrassing. I think I must be following in my mom’s footsteps. When she says something to me, she calls me at least 3 other names before settling on “Erin.” And usually one of the earlier names includes that of her dog, Rosie;) Ugh!

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Adrianna Adarme August 27, 2014 at 11:19 am

HAH! It’s not a big deal at all. My mom calls me three names too. There’s Daniela (my cousin), Iris (my aunt), Gina (my other aunt) and then she finally comes around and calls me Adrianna.

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erin {yummy supper} August 27, 2014 at 9:49 am

Adrianna! I need to try hoecakes… a new concept to me! Awesome.
I’ve been seriously jonsing for a little road trip action… your story swept me away for a moment to that peaceful, reflective, expansive feeling that only road trips can bring. Sadly my boy Otis gets carsick, so I haven’t had a good road trip in ages!
oxoxo to you,
E

Reply

J'Marinde ~ JOY in the arts! August 27, 2014 at 10:51 am

Where exactly does the corn (from the cob) come in to this? I see NO mention of it other than in the title, in the ingredients lineup picture and in the finished product picture. I bought two ears of corn JUST for this recipe. Thanks!

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Adrianna Adarme August 27, 2014 at 10:57 am

Sorry about that! I just added it. The actual hoecakes use cornmeal and the corn kernels are added to the succotash.

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Ryan August 28, 2014 at 1:26 pm

Have you been to Charleston? If not, you definitely should visit! I’m going to college there and grew up one town over and it’s definitely not over hyped (in my opinion). The food is amazing! :)

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Ryan August 28, 2014 at 1:27 pm

Also, this recipe looks amazing, and I actually haven’t ever had hoe cakes! I’ll have to try these :)

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Kate @ ¡Hola! Jalapeño September 8, 2014 at 10:22 am

Considering I have no idea what hoecakes are they look amazing. I think I want to know them better.

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Em | the pig & quill September 9, 2014 at 9:15 pm

Oh man, I just marathon’d the crap out of Sean Brock’s season, too, and the first thing I thought when I saw this post pop up was of those ho-griddled ho cakes and how entirely smitten I’ve become with ol’ Brocky boy after just a few hours. (I even dedicated a post of my own to it. Does he know he’s got the food blogging community worshipping at his feet?) These look amazing and I absolutely loved hearing about your solo road trip through the South. It’s both ballsy and sort of romantical — two of my fave things. (Er…) xo! Em

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