These are the ultimate comfort food. I’m so glad I stumbled upon the recipe. I just decided to whip these up one night, and I’ve been storing them in freezer and saving them for those days I just don’t feel like cooking and need something filling, savory, and satisfying. I used fresh, local corn, the cheese I had on hand, some zucchini sitting in the fridge that I had no clue what to do with… I highly recommend them—they’re easy and delicious. Top them with some plain yogurt and salsa and get ready for some tasty deliciousness!
Zucchini Corn Pancakes
Servings: 8 (1 serving = 2 pancakes)
- 1/4 cup + 1 Tbsp. olive oil
- 1 clove garlic, minced
- 4 large eggs
- 2 tsp salt
- 1/2 tsp pepper
- 1 tsp basil
- 2 small zucchini, grated
- 1 cup corn (frozen or fresh off the cob)
- 1 cup cheese (I used mozzarella, cheddar would be good too)
- 1 3/4 cups flour (I used whole-wheat)
- Salsa and plain yogurt (optional)
- In the same pan that you’ll cook the pancakes, sauté the minced garlic in a tablespoon of olive oil for 1-2 minutes.
- Relocate the garlic to a large bowl, and then add the eggs, oil, salt, pepper, and basil. Whisk this all together until well combined.
- Add the zucchini, corn, cheese, and lastly the flour, and stir just until all ingredients are moistened.
- Spray the pan, then cook the pancakes for 3-4 minutes on each side until golden brown. I would recommend spraying the pan between each batch.
- Top with salsa and plain yogurt and enjoy!
Notes: I used a 1/4-cup measuring cup to scoop the batter and ended up with about 15 pancakes—but make them however big or small as you like. Also, these can be stored in the freezer and be reheated in the microwave (I would recommend putting a piece of wax paper between each pancake to prevent them from sticking together).
* This recipe was adapted from Stephanie, author of the food blog Girl Versus Dough. Here’s the link: http://www.girlversusdough.com/2011/08/10/zucchini-corn-pancakes/