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Fresh Corn and Zucchini Pancakes

Fresh Corn and Zucchini Pancakes

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
marylou

marylou

Fluffy pancakes that use fresh corn, zucchini, and Parmesan cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

fisherwoman
7

fisherwoman

5/17/2012

Ingredients list says "baking powder"; instructions says "baking soda". I'm assuming its the first. Will try it and adjust stars accordingly.

Lillydee
6

Lillydee

8/17/2012

I thought these were amazingly good but gave them 4 stars for the following reason. I made them and cooked a cpl to see how they tasted, but they were bland and in need of seasoning. I added about another 1/3 cup of fresh parmesan, 1/2 tsp season salt, 1/2 tsp lemon pepper, & 1/2 tsp garlic powder, With these changes they were awesome.

Laura
3

Laura

8/4/2013

I think this is a very good use of the season's harvest. Upon another person's suggestion, I added 1/2 tsp. each of salt, pepper, and garlic powder. They were quite tasty! I did spread out the 1/3 cup of batter each time I placed it on the griddle so as to assure even cooking of the vegetables. Mine didn't look as puffy as the picture above, but I knew they would be done. Important for my children!

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