ZUCCHINI CORN PANCAKES

These easy pancakes are the perfect side dish or appetizer to any meal. And best of all, they don’t even taste “healthy”!

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:

1. 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.
2. 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.
3. 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.
4. Serve immediately.

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