Vegetables Recipe ∘ Corn and Zucchini Pancakes

These savory corn and zucchini fritters use fresh seasonal produce to make a unique side for any of your grilled favorites. Perfect with grilled chicken, fish or beef. The zucchini helps to keep the cakes moist and the corn gives them a sweet crunch. It's a perfect way to sneak in more veggies, especially if you have some picky eaters in the family. Who can resist savory little pancakes?

Ingredients

• 1 cup fat-free buttermilk
• ½ cup whole wheat flour
• ½ cup all-purpose flour
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon ground black pepper
• 2 cups fresh corn kernels, cut from the cob
• 2 cups grated zucchini
• ¼ cup grated onion
• ¼ cup chopped fresh basil
• 2 cloves garlic, minced
• olive oil cooking spray

Cooking Directions

1. Preheat the oven to 200 degrees F (95 degrees C).
2. Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.
3. Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes.
4. Serve warm.

Nutrition Facts

• calories78.8
• carbohydrateContent11.1 g
• cholesterolContent13.3 mg
• fatContent2.9 g
• fiberContent1.3 g
• proteinContent3.2 g
• saturatedFatContent0.7 g
• sodiumContent205.1 mg
• sugarContent1.8 g