Zucchini Corn Pancakes
If you want to add more lacto ovo vegetarian recipes to your recipe box, Zucchini Corn Pancakes might be a recipe you should try. This recipe makes 4 servings with 338 calories, 16g of protein, and 18g of fat each. For $1.03 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 192 people found this recipe to be yummy and satisfying. It works well as a main course. Head to the store and pick up oregano, olive oil, shredded cheddar cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about 25 minutes. It is brought to you by Damn Delicious. Overall, this recipe earns a good spoonacular score of 60%. Zucchini-Corn Pancakes, Jalapeno and Cheddar Corn Pancakes with Bacon (aka Jalapeno Popper Pancakes), and Zucchini Pancakes are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 cup frozen corn kernels
1/2 teaspoon dried basil
4 large eggs, beaten
3/4 cups all-purpose flour
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 cup shredded cheddar cheese
1 pound zucchini, grated
Equipment:
colander
cheesecloth
kitchen towels
bowl
frying pan
spatula
Cooking instruction summary:
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.
Step by step:
1. Place grated zucchini in a colander over the sink.
2. 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.
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.
Nutrition Information:
covered percent of daily need
