zucchini corn pancakes
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
Introduction
top with chilli or sour cream? top with chilli or sour cream?Number of Servings: 12
Ingredients
-
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
Directions
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
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
