Corn and Zucchini Pancakes

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?

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 79 Calories

Ingredients

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

Recipe Instructions

Step 1

Serve warm.

Step 2

Preheat the oven to 200 degrees F (95 degrees C).

Step 3

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.

Step 4

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.