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

Report

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

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

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

Add to Shopping List

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.