zucchini corn pancakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 190.7
  • Total Fat: 9.9 g
  • Cholesterol: 72.8 mg
  • Sodium: 476.5 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 1.1 g
  • Protein: 7.2 g

View full nutritional breakdown of zucchini corn pancakes calories by ingredient
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top with chilli or sour cream? top with chilli or sour cream?
Number of Servings: 12


    4 large eggs, beaten
    1/2 cup milk
    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


In a large bowl, combine eggs, milk, 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.

Serving Size: makes 10 one 1 inch pancakes. 1 serving = 1 pancake

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