Fresh Corn and Zucchini Pancakes Recipe - Allrecipes.com
Fresh Corn and Zucchini Pancakes Recipe
  • READY IN 40 mins

Fresh Corn and Zucchini Pancakes

Recipe by  

"Fluffy pancakes that use fresh corn, zucchini, and Parmesan cheese."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Combine zucchini, corn, onion, and Parmesan cheese in a large bowl. Whisk flour, baking powder, milk, eggs, and melted butter in a separate bowl until moistened; pour batter over zucchini mixture. Stir until mixed.
  2. Heat vegetable oil in a griddle or skillet over medium-high heat. Drop 1/3 cup portions of the zucchini batter onto the griddle; pan-fry until browned, about 5 minutes on each side.
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Reviews More Reviews

May 17, 2012

Ingredients list says "baking powder"; instructions says "baking soda". I'm assuming its the first. Will try it and adjust stars accordingly.

 
Aug 17, 2012

I thought these were amazingly good but gave them 4 stars for the following reason. I made them and cooked a cpl to see how they tasted, but they were bland and in need of seasoning. I added about another 1/3 cup of fresh parmesan, 1/2 tsp season salt, 1/2 tsp lemon pepper, & 1/2 tsp garlic powder, With these changes they were awesome.

 
Aug 04, 2013

I think this is a very good use of the season's harvest. Upon another person's suggestion, I added 1/2 tsp. each of salt, pepper, and garlic powder. They were quite tasty! I did spread out the 1/3 cup of batter each time I placed it on the griddle so as to assure even cooking of the vegetables. Mine didn't look as puffy as the picture above, but I knew they would be done. Important for my children!

 
Aug 05, 2013

great recipe did add salt and added scallions

 
Nov 09, 2014

Good stuff! I forgot the butter, but that didn't seem to matter. I used some corn meal in place of some of the flour. Used only about a fourth cup of corn, just my ptAnd I'd recommend adding garlic salt and pepper to the batter, to taste.

 

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Nutrition

  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 229 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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