Are you looking for something different and very easy to make? This zucchini and corn pancakes are the answer to your needs. I’ve tried zucchini noodles, carrot and zucchini bread, zucchini frittata, shrimp zoodles lo mein, the next big thing is these Zucchini and corn pancakes. The ingredients are very easy to source and no special appliances are required to make them, just grate, mix and cook them and you can use any types of corn of your choice. I used boiled sweetcorn.
They’re good as snacks, appetizers, or side dishes. All the ingredients mellow and love the savory taste it gives. Are you still wondering how that could happen? Don’t waste another minute check the ingredients and instructions below. I’ll also link some of the zucchini recipes below.
You might want to try;
Zucchini Frittata (Vegetable Frittata)
Teriyaki Ground Turkey Zucchini Noodles
- 3 pieces Zucchini (Cleaned and shredded)
- 1 Cup sweet corn kernel (roasted/boiled/canned)
- ¾ Cup All-purpose flour
- ½ Shredded/cubed parmesan/cheddar cheese
- 4 Eggs
- ½ Teaspoon dried oregano (basil, onion, and garlic powders)
- Oil/cooking spray for brushing the skillet/pan
- Salt and pepper
Clean the zucchini and remove both ends.
Use a grater and grate and the zucchini then add to colander then season with salt. The salt helps draw the moisture out, leave the colander on a bowl drain out the zucchini’s liquid out for about 10 minutes, then use a clean kitchen towel or a muslin to squeeze out the water out.
In a bowl, add flour, garlic powder, onion powder, oregano, basil, corn, salt, and pepper.
Then stir in the zucchini, egg, and cheese. Combine everything together.
Set the mixture aside and heat the skillet/pan and brush them with oil or spray with cooking spray.
Scoop small quantity (a few tablespoons) and gently spread so it won’t be thick so as to cook quickly and all through. Cook until it’s golden brown, flip and cook the other side. This takes about 2 minutes on each side depending on the size.
Serve and enjoy.
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