FRESH CORN AND ZUCCHINI PANCAKES
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
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
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Haroon Jaan
[email protected]I'll definitely be making these pancakes again.
Sn Sohan
[email protected]These pancakes are the perfect way to use up leftover corn and zucchini.
Moon drop
[email protected]I'm not a big fan of corn or zucchini, but these pancakes were surprisingly delicious.
Wizben Offishal
[email protected]These pancakes are a great way to get your kids to eat their vegetables.
Ponthias Ndambi
[email protected]The corn and zucchini give these pancakes a unique flavor and texture that I really enjoyed.
Sneaker Cruz
[email protected]I love that these pancakes are a healthy alternative to traditional pancakes.
Sabiha Kanwal
[email protected]These pancakes are so easy to make, even my kids can help.
Terrence Stephenson
[email protected]I'm always looking for new and creative ways to use up fresh corn and zucchini, and these pancakes are the perfect solution.
Jhoan Engalan
[email protected]I made these pancakes for my family this morning and they were a hit! Everyone loved the flavor and texture.
TTGACHA SD
[email protected]These pancakes are a delicious and healthy way to start your day. The corn and zucchini add a sweet and savory flavor, and the pancakes are fluffy and filling.