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Corn and Zucchini Pancakes
Corn and Zucchini Pancakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious corn and zucchini fritters, a versatile side dish that pleases all palates.
Ingredients:
  • 1 cup fat-free buttermilk
  • 0.5 cup whole wheat flour
  • 0.5 cup all-purpose flour
  • 0.25 cup grated Parmesan cheese
  • 0.5 teaspoon ground black pepper
  • 2 cups fresh corn kernels, cut from the cob
  • 2 cups grated zucchini
  • 0.25 cup grated onion
  • 0.25 cup chopped fresh basil
  • olive oil cooking spray
Instructions:
  • Preheat the oven to a cozy 200°F (95°C).
  • In a medium bowl, blend together buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper until smooth. Gently fold in corn, zucchini, onion, basil, and garlic.
  • 1. Spritz a generous amount of cooking spray in a large nonstick skillet over medium heat. Pour 1/4 cup of batter into the pan to form a 3-inch fritter. Create 3 more fritters in the skillet following the same process. Cook until edges are firm and the bottom turns golden brown, approximately 2 minutes. Flip the fritters and continue cooking until the other side is golden brown, around 2 more minutes. Transfer to a baking sheet and keep warm in the preheated oven. Repeat the steps to make the rest of the pancakes.
  • Enjoy while hot.

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