Best 2 Corn And Zucchini Pancakes Recipes

Corn and zucchini pancakes are a delightful fusion of sweet corn and savory zucchini, creating a symphony of flavors that burst in every bite. The combination of these two humble ingredients results in a dish that is not only delicious but also versatile. Whether enjoyed as a breakfast treat, a light lunch option, or a delectable dinner side dish, corn and zucchini pancakes offer a satisfying culinary experience for every occasion. Their crispy exterior and soft, fluffy interior make them a favorite among food lovers of all ages. Let's dive into the world of these delectable pancakes, exploring the best recipes that showcase their unique charm and tantalizing taste.

Here are our top 2 tried and tested recipes!

CORN AND ZUCCHINI PANCAKES

Corn and Zucchini Pancakes image

These savory corn and zucchini fritters use fresh seasonal produce to make a unique side for any of your grilled favorites. Perfect with grilled chicken, fish or beef. The zucchini helps to keep the cakes moist and the corn gives them a sweet crunch. It's a perfect way to sneak in more veggies, especially if you have some picky eaters in the family. Who can resist savory little pancakes?

Provided by Anne Talbot-Kleeman

Time 40m

Yield 16

Number Of Ingredients 15

Ingredients

1 cup fat-free buttermilk
½ cup whole wheat flour
½ cup all-purpose flour
¼ cup grated Parmesan cheese
1 large egg
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon ground black pepper
2 cups fresh corn kernels, cut from the cob
2 cups grated zucchini
¼ cup grated onion
¼ cup chopped fresh basil
2 cloves garlic, minced
olive oil cooking spray

Steps:

Preheat the oven to 200 degrees F (95 degrees C).
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.
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. Transfer to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes.
Serve warm.

Nutrition Facts : Calories 78.8 calories, Carbohydrate 11.1 g, Cholesterol 13.3 mg, Fat 2.9 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 205.1 mg, Sugar 1.8 g

FRESH CORN AND ZUCCHINI PANCAKES

Fresh Corn and Zucchini Pancakes image

Fluffy pancakes that use fresh corn, zucchini, and Parmesan cheese.

Provided by marylou

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ cups shredded zucchini
1 cup fresh corn kernels
¼ cup finely diced onion
½ cup shredded Parmesan cheese
1 cup all-purpose flour
½ teaspoon baking powder
1 cup milk
2 eggs, beaten
2 tablespoons butter, melted
1 tablespoon vegetable oil

Steps:

Combine zucchini, corn, onion, and Parmesan cheese in a large bowl. Whisk flour, baking powder, milk, eggs, and melted butter in a separate bowl until moistened; pour batter over zucchini mixture. Stir until mixed.
Heat vegetable oil in a griddle or skillet over medium-high heat. Drop 1/3 cup portions of the zucchini batter onto the griddle; pan-fry until browned, about 5 minutes on each side.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 24.8 g, Cholesterol 80.2 mg, Fat 11 g, Fiber 1.7 g, Protein 9.4 g, SaturatedFat 5.1 g, Sodium 228.6 mg, Sugar 3.7 g

Tips:

Use fresh ingredients: Fresh corn and zucchini produce the best flavor and texture in these pancakes.
Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
Cook the pancakes over medium heat: Medium heat will help the pancakes cook evenly without burning.
Flip the pancakes only once: Flipping the pancakes too often will make them break apart. Wait until the edges are cooked and bubbles form on the surface before flipping.
Serve the pancakes with your favorite toppings: Corn and zucchini pancakes can be served with a variety of toppings, such as butter, syrup, fruit, or yogurt.

Conclusion:

Corn and zucchini pancakes are a delicious and versatile dish. They can be served for breakfast, lunch, or dinner. They are also a great way to use up leftover corn and zucchini. With their sweet and savory flavor, these pancakes are sure to be a hit with everyone who tries them.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »