Corn and Zucchini Cakes

By Addie

A delicious twist on corn cakes packed with zucchini and spicy cayenne pepper!

Ingredients

• 1 cup grated zucchini
• 1/2 cup frozen corn
• 1/4 cup yellow onion, diced
• 1 egg
• 1 cup Bisquick
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• Vegetable or canola oil for cooking

Preparation

Step 1

In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and peppers.

Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat.

For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.

Lay between paper towels or paper bags to remove excess grease. Let cool 5 minutes then serve immediately.