ZUCCHINI CORN PANCAKES

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

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

INGREDIENTS:

  • 1 pound zucchini, grated
  • 1 teaspoon salt
  • 1 cup corn kernels, frozen, canned or roasted
  • 4 large eggs, beaten
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup shredded cheddar cheese
  • 3/4 cups all-purpose flour
  • 2 tablespoons olive oil

DIRECTIONS:
  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately.