Fresh Corn and Zucchini Pancakes

Name: Fresh Corn and Zucchini Pancakes
Ingredients: 1 1/2 cups shredded zucchini; 1 cup fresh corn kernels; 1/4 cup finely diced onion; 1/2 cup shredded Parmesan cheese; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1 cup milk; 2 eggs, beaten; 2 tablespoons butter, melted; 1 tablespoon vegetable oil

10 ingredients

5 steps

Ingredients

1 1/2 cups shredded zucchini
1 cup fresh corn kernels
1/4 cup finely diced onion
1/2 cup shredded Parmesan cheese
1 cup all-purpose flour
1/2 teaspoon baking powder
1 cup milk
2 eggs, beaten
2 tablespoons butter, melted
1 tablespoon vegetable oil

Directions

1

Combine zucchini, corn, onion, and Parmesan cheese in a large bowl.
2

Whisk flour, baking powder, milk, eggs, and melted butter in a separate bowl until moistened; pour batter over zucchini mixture.
3

Stir until mixed.
4

Heat vegetable oil in a griddle or skillet over medium-high heat.
5

Drop 1/3 cup portions of the zucchini batter onto the griddle; pan-fry until browned, about 5 minutes on each side.