Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.