Zucchini Corn Pancakes

• Vegetarian

• Produce

  • 1/2 tsp Basil, dried
  • 1 cup Corn, canned or roasted frozen kernels
  • 1/4 tsp Garlic powder
  • 1/2 tsp Oregano, dried
  • 1 lb Zucchini

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3/4 cups All-purpose flour
  • 1 Kosher salt and freshly ground black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Cheddar cheese

Found on damndelicious.net

Description

Ingredients

• 1 pound zucchini, grated
• 1 teaspoon salt
• 1 cup corn kernels, frozen, canned or roasted
• 4 large eggs, beaten
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup shredded cheddar cheese
• 3/4 cups all-purpose flour
• 2 tablespoons olive oil

Directions

• Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely. In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and flour until well combined. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve immediately.