Zucchini Corn Pancakes

Cook Time
15 mins
Calories
216
Serving Size
10
Carbs
21
Fat
11
Protein
8
Zucchini Corn Pancakes
Photo by: girlversusdough

description

More veggie cakes please!

ingredients

4 large eggs, beaten
1/4 cup olive oil
2 tsp salt
1/2 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups grated zucchini (about one large zucchini)
1 cup fresh sweet corn off the cob or frozen corn
1 cup shredded cheddar cheese (or your favorite cheese)
1 3/4 cups unbleached all-purpose flour

directions

In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk to combine.

Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.

Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.

Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop, scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.

Serve warm with your favorite toppings (I’m partial to salsa and sour cream).

comments:

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to make it vegan i wonder if you could use applesauce in place of eggs
8/28/2017 4:11:18 AM
I did not like how this tasted :( creative, though
8/26/2021 1:40:37 PM

Zucchini Corn Pancakes

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Zucchini Corn Pancakes

Photo by: girlversusdough

Description

More veggie cakes please!

Details

Cooking Time: 15
Recipes Makes: 10
Calories: 216
Carbs: 21
Fat: 11
Protein: 8

Ingredients

4 large eggs, beaten
1/4 cup olive oil
2 tsp salt
1/2 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups grated zucchini (about one large zucchini)
1 cup fresh sweet corn off the cob or frozen corn
1 cup shredded cheddar cheese (or your favorite cheese)
1 3/4 cups unbleached all-purpose flour

Directions

In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk to combine.

Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.

Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.

Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop, scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.

Serve warm with your favorite toppings (I’m partial to salsa and sour cream).

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