Fresh Corn & Zucchini Cakes

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

Photo by E D.
Healthy zucchini cakes packed with veggies and great flavors!

PREP TIME

5

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

5

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

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

Directions

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.

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