Zucchini Corn Pancakes
User Reviews
4.8
33 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Cuisine
American, International, Vegetarian
Zucchini Corn Pancakes
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:
Ingredients
- 1 pound zucchini grated
- 1 teaspoon salt
- 1 cup corn kernels frozen, canned or roasted
- 4 egg beaten, large
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- ¼ teaspoon garlic powder
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ cup cheddar cheese shredded
- ¾ cups all-purpose flour
- 2 tablespoons olive oil
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.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
Other Recipes
You'll Also Love
