Zucchini Corn Cakes are like savory pancakes, and your brunch needs them.
Author: Delish/Photo credits to delish.com
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
On the large holes of a box grater, grate zucchini. Using a cheesecloth or clean dishtowel, squeeze out as much liquid as possible.
In a large bowl, combine shredded zucchini with corn, scallions, eggs, and spices. Season with pepper and salt, then mix in Parmesan and flour.
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.
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/