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?
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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 .
Does any one know the calorie and nutritional information?
Sandy, there are many online resources available for free to obtain nutritional information.
These look amazing! I’m going to whip up a batch tonight!!!
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.
I’ve made these twice now. They are great! Thanks for the recipe.
Anybody tried with whole wheat flour? Significant flavor difference?
Delicious! Just finished making them. Thank you for sharing!
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!!!!!
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!
Saw this recipe earlier, just got the corn and zuke out of my garden, can’t wait to try them, they look delish!
Does it matter if I grate or shred the zucchini?
Carol, I recommend using a cheese grater for the zucchini.
OK – thanks, I was hoping for the Cuisinart
If you are using the Cuisinart food processor, that should work as well!
Used the grating blade on the Cuisinart and worked perfectly, They are scrumptious.
Excited to try btw!!
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! :))))
have you tried freezing these ever? what’s the best way to store them if you don’t eat them all at once? thanks
You can freeze them in individual servings and throw them right onto a skillet until they are completely reheated.
When you say “serving”, how many are you talking about? It would be nice to know how many pancakes this recipe makes. I cater and need to know this.
Unfortunately, it is so difficult to say how many pancakes are made with this recipe as there is much room for variation – thick pancakes, wide pancakes, mini pancakes, etc.
Can’t wait to try this I planted a zucchini garden this year and this is gonna be the first recipe I make from my crop.
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Love this flavor combo! So delicious!
I grew up eating zucchini pancakes and have added corn to them once I started cooking for myself. They are a favorite of mine as well. And these photos look great!
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Gosh, this pancake recipe is for keeps!! Making it this weekend!
I posted these recently but added some whole wheat flour and flax…I love them..they are so good I could eat them for breakfast, lunch and dinner! 🙂