FRESH CORN AND ZUCCHINI CAKES

By á-172996

Serves 4 (makes about 12)

Per Serving:140 calories (50 from fat), 6g total fat, 1g saturated fat, 105mg cholesterol, 460mg sodium, 18g carbohydrate (3g dietary fiber, 3g sugar), 7g protein

Ingredients

• 2 large eggs
• 1/3 cup low-fat buttermilk or low-fat milk
• 1/3 cup whole wheat flour
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• Kernels from 1 ear sweet corn (about 3/4 cup)
• 1 zucchini, grated (about 1 cup)
• 1/3 cup chopped onion
• 1/3 cup chopped mint
• 1 lemon, zest of
• 2 teaspoons expeller-pressed canola oil

Preparation

Step 1

In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth. Add corn, zucchini, onion, mint and zest and stir until combined. Heat oil in a large skillet over medium heat. Working in batches, drop batter by scant 1/4-cup measures into skillet. Cook, turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes begin to brown too deeply before middle is cooked through. Add more oil between batches if necessary. Serve the pancakes warm or room temperature.