Fresh Corn and Zucchini Pancakes

Fresh Corn and Zucchini Pancakes

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
marylou
Recipe by  marylou

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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 (4)

Rate This Recipe
fisherwoman
7

fisherwoman

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

Lillydee
4

Lillydee

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.

Fcrstuff
1

Fcrstuff

great recipe did add salt and added scallions

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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