Corn and Zucchini Pancakes
Description
These savory corn and zucchini pancakes are made with fresh corn and zucchini and will appeal to even the pickiest of eaters.
Ingredients
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2 cups grated zucchini
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2 cups fresh corn kernels, cut from the cob
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1 cup fat-free buttermilk
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1/2 cup whole wheat flour
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1/2 cup all-purpose flour
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1/4 cup grated Parmesan cheese
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1/4 cup grated onion
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1/4 cup chopped fresh basil
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2 tablespoons olive oil
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1 teaspoon salt
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1/2 teaspoon baking powder
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1/2 teaspoon ground black pepper
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2 cloves garlic, minced
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1 large egg
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olive oil cooking spray
Directions
1
Preheat the oven to 200 degrees F (95 degrees C).
2
Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.
3
Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.
4
Transfer cooked pancakes to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes; serve warm.