Menu Enter a recipe name, ingredient, keyword...

Fresh Corn & Zucchini Cakes

By

These delicious cakes are packed with veggies, so OBVIOUSLY they are healthy!

Google Ads
Rate this recipe 4.4/5 (14 Votes)

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 onion, chopped
  • 1/3 cup mint, chopped
  • Zest of 1 lemon
  • 2 teaspoons expeller-pressed canola oil

Details

Servings 4
Preparation time 5mins
Cooking time 25mins
Adapted from wholefoodsmarket.com

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.

‚Äč

You'll also love

Review this recipe

Zucchini-Walnut Bundt Cake with Chocolate Glaze Pineapple Zucchini Cake (without) Cream Cheese Frosting