Zucchini Corn Pancakes

Name: Zucchini Corn Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound zucchini; 1 teaspoon salt; 1 cup corn kernels; 4 large eggs; ½ teaspoon dried basil; ½ teaspoon dried oregano; ¼ teaspoon garlic powder; Kosher salt and freshly ground black pepper; ½ cup shredded cheddar cheese; ¾ cups all-purpose flour; 2 tablespoons olive oil

User Reviews

4.8

33 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 servings
Course
Side Dish, Appetizer
Cuisine
American, International, Vegetarian

Zucchini Corn Pancakes

Iris Warren

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These easy pancakes are the perfect side dish or appetizer to any meal. And best of all, they don’t even taste “healthy”!

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Ingredients

Servings

1 pound zucchini grated
1 teaspoon salt
1 cup corn kernels frozen, canned or roasted
4 large eggs beaten
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon garlic powder
Kosher salt and freshly ground black pepper to taste
½ cup shredded cheddar cheese
¾ cups all-purpose flour
2 tablespoons olive oil

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Instructions

Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and flour until well combined.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
Serve immediately.