Fresh Corn and Zucchini Pancakes

Fresh Corn and Zucchini Pancakes
  • 1 1/2 cups shredded zucchini
  • 1 cup fresh corn kernels
  • 1/4 cup finely diced onion
  • 1/2 cup shredded Parmesan cheese
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 2 eggs, beaten
  • 2 tablespoons butter, melted
  • 1 tablespoon vegetable oil


  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.

04/16/2018
Fresh Corn and Zucchini Pancakes, recipe PT15M PT1H 5 455 calories

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