Fresh Corn and Zucchini Pancakes recipe

All Recipes Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Ingredients

1 ½ cups shredded zucchini
1 cup fresh corn kernels
¼ cup finely diced onion
½ cup shredded Parmesan cheese
1 cup all-purpose flour
½ teaspoon baking powder
1 cup milk
2 eggs, beaten
2 tablespoons butter, melted
1 tablespoon vegetable oil

Nutrition Info

231.6 calories
carbohydrate: 24.8 g
cholesterol: 80.2 mg
fat: 11 g
fiber: 1.7 g
protein: 9.4 g
saturatedFat: 5.1 g
servingSize: -
sodium: 228.6 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine zucchini, corn, onion, and Parmesan cheese in a large bowl. Whisk flour, baking powder, milk, eggs, and melted butter in a separate bowl until moistened, pour batter over zucchini mixture. Stir until mixed.

  2. Heat vegetable oil in a griddle or skillet over medium-high heat. Drop 1/3 cup portions of the zucchini batter onto the griddle, pan-fry until browned, about 5 minutes on each side.

Recipe Yield

6 servings

Recipe Note

Fluffy pancakes that use fresh corn, zucchini, and Parmesan cheese.

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