Zucchini Corn Cakes

By littlefish

Ingredients

• 2 C. grated zucchini
• 1 C. frozen corn
• 1/4 C. finely chopped red bell pepper
• Salt
• 1/2 C. flour
• 3 egg whites, beaten
• 1/2 tsp. baking powder
• 1/4 C. nonfat milk
• 2 Tbs. rice vinegar
• 1 tsp. Spike Seasoning
• 1/8 tsp. white pepper
• Oil for spray
• 2 Tbs. chopped green onion
• 2 Tbs. chopped parsley

Details

Servings 1
Adapted from recipe4living.com

Preparation

Step 1

Directions

Combine zucchini, corn, and bell pepper in a colander or strainer over a bowl. Sprinkle with salt and let sit 30 minutes. Rinse with cold water and squeeze dry. Combine flour, egg whites, baking powder, milk, vinegar, 1/2 tsp. of salt, and other seasonings. Add vegetables. Drop by spoonfuls onto a hot, nonstick skillet that has been lightly sprayed with oil. Brown on both sides.

Serve sprinkled with onion and parsley.