Zucchini Corn Cakes

Zucchini Corn Cakes

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 10-12

Zucchini Corn Cakes are like savory pancakes, and your brunch needs them.
Ingredients
  • 1 lb. zucchini (about 2 large)
  • 1 c. corn kernels
  • 2 scallions, thinly sliced
  • 3 large eggs, beaten
  • ¼ tsp. McCormick Garlic Powder
  • ½ tsp. McCormick Parsley Flakes
  • ½ tsp. McCormick Basil Leaves
  • McCormick Coarse Ground Pepper
  • kosher salt
  • ½ c. Parmesan cheese, grated
  • ¾ c. flour
  • olive oil
  • ½ c. Greek yogurt
  • 1 tbsp. sriracha
Instructions
  1. On the large holes of a box grater, grate zucchini. Using a cheesecloth or clean dishtowel, squeeze out as much liquid as possible.
  2. In a large bowl, combine shredded zucchini with corn, scallions, eggs, and spices. Season with pepper and salt, then mix in Parmesan and flour.
  3. In a large skillet over medium-high heat, heat olive oil. For each pancake, scoop ¼ cup of batter, flatten to about ½ inch and cook until golden, 2 minutes per side. Add more olive oil between batches, or as needed.
  4. In a small bowl, mix Greek yogurt with Sriracha. Serve pancakes with sauce on the side.

 

How To Make Zucchini Corn Cakes

Zucchini Corn Cakes are like savory pancakes, and your brunch needs them. Full recipe: http://dlsh.it/vfmk6F0

Julkaissut Delish Torstaina 1. maaliskuuta 2018

Comments

comments