Zucchini Corn Pancakes

Zucchini Corn Pancakes - Super easy pancakes perfect as a side dish or appetizer. And best of all, they don't even taste "healthy"!

These easy pancakes are the perfect side dish or appetizer to any meal. And best of all, they don’t even taste “healthy”!

Zucchini Corn Pancakes - Super easy pancakes perfect as a side dish or appetizer. And best of all, they don't even taste "healthy"!

I have always been such a sucker for savory pancakes. It may be due to the fact that Korean green onion pancakes were a staple at our house, usually served as a side dish. And whenever it was on our dinner table, I would only pick at that, and my mother had to scold me many times to eat everything else on my plate. But I’d still sneak in a piece of pancake here and there.

Zucchini Corn Pancakes - Super easy pancakes perfect as a side dish or appetizer. And best of all, they don't even taste "healthy"!

Yes, I was quite a pancake rebel as a child.

Zucchini Corn Pancakes - Super easy pancakes perfect as a side dish or appetizer. And best of all, they don't even taste "healthy"!

I may still be a pancake rebel to date because when I made these zucchini corn pancakes, I was not willing to share. At all.

Zucchini Corn Pancakes - Super easy pancakes perfect as a side dish or appetizer. And best of all, they don't even taste "healthy"!

Good thing these are easy to make because I’m sure I’ll be making this weekly at our house. All you need is a few pantry ingredients, freshly grated zucchini, corn kernels and your favorite kind of cheese. Easy enough, right?

Zucchini Corn Pancakes - Super easy pancakes perfect as a side dish or appetizer. And best of all, they don't even taste "healthy"!

From there, you’ll just mix it up in a one bowl – perfect for easy clean up – and use an ice cream scoop to add it to the skillet. Just be sure to flatten them slightly and flip when ready. You can serve immediately along with sour cream (Greek yogurt also works great here) or even salsa.

Zucchini Corn Pancakes - Super easy pancakes perfect as a side dish or appetizer. And best of all, they don't even taste "healthy"!

Just be sure to double the recipe because sharing may not be an option.

Zucchini Corn Pancakes

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Yield 4 servings

Zucchini Corn Pancakes

These easy pancakes are the perfect side dish or appetizer to any meal. And best of all, they don't even taste "healthy"!

Ingredients

  • 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

Instructions

  • 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.

Notes

Adapted from Girl Versus Dough

http://damndelicious.net/2014/07/19/zucchini-corn-pancakes/


Comments

  1. says

    What a great idea and I love all the texture these must have! Corn and zucchini are perfect together! I actually have a corn and zuke salad I made and never intended to even blog about it, but next week I think that recipe will see the light of day :) I love your macro shots in this post so much. I can see every little detail!

  2. says

    I make just corn cakes very much like this but I separate the eggs and beat whites until stiff. Fold egg whites into corn mixture. Oh, I also don’t use any flour so they are gluten free. Drop batter onto buttered griddle, flip when brown on bottom and set on top. Light fluffy yumminess. Better yet made with fresh corn that is scored and scraped from the cob.

    • Chungah says

      Feel free to use frozen, canned or roasted – I try my best to use what I have on hand. That way, I can use up leftovers and not let anything go to waste.

  3. Marilita Fujisawa says

    I noticed u always put a dallop of something looking cream on top of any of your dishes..wondering what it is. Wild u be kind enough to reply to my question I posted yesterday ? If I may be right regarding your quinoa chili bean dish, it also had a dallop of a white cream. You never replid to it as well.

    Thanks

    • Chungah says

      Marilita, I reply to all questions that I receive and I checked through all comments from your IP address and I have only received this one. And to answer your question – I use a dollop of sour cream or Greek yogurt depending on the recipe.

  4. Larisa says

    have you tried freezing these ever? what’s the best way to store them if you don’t eat them all at once? thanks

    • Chungah says

      You can freeze them in individual servings and throw them right onto a skillet until they are completely reheated.

  5. Miyoshi Rheberg says

    I LOVE the reader’s idea of separating the eggs and then making them lighter by folding in the egg whites. I am going to make them for breakfast and top with Greek yogurt. Perfect! :))))

  6. Rita Mercer says

    Saw this recipe earlier, just got the corn and zuke out of my garden, can’t wait to try them, they look delish!

  7. Kati says

    Looks beautiful! Just wondering if anyone has tried freezing these? Either before or after frying? I am always looking for ways to extend the summertime veggie harvest into the colder months!

  8. Lauren Johnson says

    Hello! I just wanted to leave a comment, and let you know that I made this recipe but I used gluten free flour so my daughter could enjoy these as well. I was VERY nervous about using the GF flour because you just never know….IM GLAD I DID!!! These came out wonderful. Thanks for the recipe! Delicious!!!!!

  9. Brenda says

    Lovely recipe–a big hit with everyone in our family! I used fresh zucchini, oregano, and basil from our garden, along with minced garlic, finely chopped onion and a dash of cayenne. Everyone had their own toppings which included Greek yogurt, salsa, sour cream, and a homemade brown sugar syrup. My own favorite was sour cream and brown sugar syrup! Fun challenge using only ingredients we had on hand.

  10. says

    Love this recipe it’s simple the only trouble I had was draining the zucchini with paper towels it took forever lol other than that they taste great just like the Whole Foods ones that I love so much .

  11. Lisa G. says

    Hi, Chungah!
    This recipe looks marvelous! I am wondering if you think yellow summer squash would also work for this recipe? I have an overabundance of it this year. Thanks!

    • Chungah says

      I personally was not a fan of these pancakes when served cold but they taste just as good when you nuke them for about 20-30 seconds in the microwave.

    • Chungah says

      Laurie, 1 pound of zucchini is equivalent to about 3 medium zucchinis, and each zucchini yields about 2/3 cup grated. But of course, this is just just an estimate.

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