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”!
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.
Yes, I was quite a pancake rebel as a child.
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.
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?
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.
Just be sure to double the recipe because sharing may not be an option.
Zucchini Corn Pancakes
Ingredients
- 1 pound zucchini, grated
- 1 teaspoon salt
- 1 cup corn kernels, frozen, canned or roasted
- 4 large eggs, beaten
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- ½ cup shredded cheddar cheese
- ¾ 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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I’m trying to avoid eating fried food. Is this something you can bake?
Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.
SOOOO good!! I used 1 1/2 zucchini’s, which I don’t think was quite one pound so I kind of eyeballed everything. I put in all of the ingredients except for the egg, so I could taste test. Added a little more basil (used tube kind and it mixed in really well) and didn’t have oregano. Used whole wheat flour. Then added egg and used 3. Cooked in a pan sprayed lightly with olive oil.
I made a dipping sauce but didn’t use – flavor of these was too good.
Sounds delish! I have lots of canned corn if using canned or frozen do I drain (and/or thaw) it?
Draining, yes. Thawing is not needed.
Simply delicious! Will definitely make again. DH raved about it. Drizzled with sirracha for some heat to match the coolness off the sour cream. This is a keeper!
Does anybody know how many calories yhey have each?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Chungah,
How is it about taste? Means, will it be spicy, sweet or any other? Can I make a little bit spicy? As per your knowledge, which one is the best substitute for EGG?
The images of dish are indeed good quality. Thank you for sharing.
This is more of a savory-type pancake. Also, without further recipe testing, I cannot advise an appropriate substitute for the eggs at this time. As always, please use your best judgment.
This is wonderful. Love your website!
Thanks, Chungah for a delicious recipe. I’m making them again this evening. Mouth-watering awesome!
Savory, fresh corn and I used fresh basil from the garden. We topped them with some fresh parsley and cholula. I see opportunities for adding scallions, jalapeno and/or cayenne pepper. Thanks for the tasty recipe!
I made these for a breakfast for my boyfriend, as he’s Korean and I took note of your thoughts on these when I was looking for recipes. He loved them and so did I, very great side for a breakfast! 🙂
How many zones is that…roughly? These look amazing!
Zones?
Do you have any nutritional facts about these?? They look fantastic, but I would love to know the calorie and fat content!!
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Can you freeze?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Hi. What can use to replace the egg in here?
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.
These are delicious! Have made them many times…thanks for sharing!
I made these tonight and the whole family loved them. However, I noticed that the recipes from which this one was adapted used 1 3/4 c. flour instead of 3/4c. Was this a misprint or a change you made intentionally? I used 1 3/4 c. because they seemed like they would be more of an omelette instead of a pancake. Just curious. Thanks!
This is a change that I made intentionally but please feel free to add moe flour as needed until the desired consistency is reached.
This recipe looks so good!! I didn’t read through all the comments, but can you freeze these for future use?
These can be frozen in individual servings and pan-fried to reheat.
Hi,
How many cups of zucchini would that be? Where I currently live, they have the small tiny zucchinis not the big ones we have in the states.
Lana, 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.
Just wondering how many cups of zuke in a pound?
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.
How would these do as a lunch item for kids? Do they stay moist?
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.
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!
Yes, that should be just fine!