Skip to main content

Zucchini-Corn Pancakes

Ingredients: 

Ingredient Set Name: 

Tomato salsa

Ingredients: 

Ingredient Line: 
2 ripe medium tomatoes, diced
Ingredient Line: 
1 medium yellow bell pepper, diced
Ingredient Line: 
1 medium clove garlic, minced
Ingredient Line: 
1 small onion, finely chopped (⅔ cup)
Ingredient Line: 
2 Tbs. chopped fresh cilantro
Ingredient Line: 
1 Tbs. minced jalapeno pepper
Ingredient Line: 
¼ tsp. salt
Ingredient Line: 
¼ tsp. freshly ground pepper

Ingredient Set Name: 

Pancakes

Ingredients: 

Ingredient Line: 
2 medium zucchini, shredded (2 cups)
Ingredient Line: 
¼ tsp. salt
Ingredient Line: 
2 tsp. vegetable oil
Ingredient Line: 
2 ears fresh corn, kernels cut from cob (1 cup)
Ingredient Line: 
2 large eggs, beaten
Ingredient Line: 
1 cup all-purpose flour
Ingredient Line: 
½ cup low-fat milk or low-fat soy milk
Ingredient Line: 
2 Tbs. chopped fresh cilantro
Ingredient Line: 
2 tsp. baking powder
Ingredient Line: 
¼ tsp. freshly ground pepper

Instructions: 

  1. Salsa: In medium bowl, mix all ingredients. Set aside.
  2. Place shredded zucchini in colander in sink. Sprinkle with salt and let stand 10 minutes.
  3. Meanwhile, preheat oven to 200°F. In large heavy skillet, preferably cast-iron, heat oil over medium heat. Add corn kernels and cook, stirring often, until lightly browned, about 5 minutes. Remove from heat and let cool 5 minutes.
  4. Squeeze out as much moisture as possible from zucchini, using your hands. Transfer to large bowl. Stir in beaten eggs, flour, milk, cilantro, baking powder, pepper and cooled corn until blended.
  5. Wipe out skillet. Coat with vegetable cooking spray, then heat over medium-low heat until hot. For each pancake, add scant 1/4 cup batter to pan. Cook until golden underneath, 2 to 3 minutes. Turn and cook until set, 2 to 3 minutes more.
  6. Transfer to heatproof platter and keep warm in oven. Repeat with remaining batter, removing pan from heat and coating with more cooking spray between batches as necessary. Serve warm with salsa.

Nutrition Information: 

Calories: 
64
Protein: 
3 g
Total Fat: 
2 g
Saturated Fat: 
g
Carbohydrates: 
10 g
Cholesterol: 
27 mg
Sodium: 
83 mg
Fiber: 
2 g
Sugar: 
g
Yield: 
Makes 16

Comments on this Recipe

Why wouldn't this work with Whole Wheat Flour and milk substitute. The didn't cook like pancakes when I substituted those two ingredients. Any help would be appreciated. I love this recipe but want to make it healthier.

Genius. The second time I made them, I made double the batter. It freezes well for quick weeknight dinners. Rounds out perfectly with gazpacho.