Zucchini Corn Cakes
 
Prep time
Cook time
Total time
 
Zucchini Corn Cakes are like savory pancakes, and your brunch needs them.
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 10-12
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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2018/03/02/zucchini-corn-cakes/