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 love love love a savory pancake. This is definitely happening in my kitchen. I love the idea of using the corn AND the zucchini. Double fun. 🙂
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
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.
The key to this recipe being off the charts is to use fresh corn! Can’t wait to try it.
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.
One word – Delicious! x
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.
Chung-Ah, love these!!! they totally remind me of pajeon, which was also a staple at my house growing up!! love!
Yes! So glad you liked these, lady. It’s been a few weeks since I last made them…. waaayyy overdue. 😉
Thanks for the awesome recipe, Stephanie!
These look really nice. Thank you. I’ll give them a try.
Yummy!!! Will be giving these a try this week!!
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!
Love these, perfect savory pancake!