Best 2 Corn And Zucchini Pancakes Recipes
Indulge in a culinary symphony of flavors with our delectable corn and zucchini pancakes, a delightful fusion of sweet corn and savory zucchini, artfully crafted into golden-brown masterpieces. These delectable treats, infused with the essence of summer's bounty, promise a burst of freshness in every bite. Accompanied by three tantalizing sauces – a tangy tomato salsa, a creamy avocado sauce, and a sweet and spicy maple-sriracha sauce – these versatile pancakes cater to every palate, offering a harmonious balance of flavors. Embark on a culinary adventure as we unveil the secrets behind these irresistible corn and zucchini pancakes, promising an exceptional dining experience.
Here are our top 2 tried and tested recipes!
CORN AND ZUCCHINI PANCAKES
These savory corn and zucchini fritters use fresh seasonal produce to make a unique side for any of your grilled favorites. Perfect with grilled chicken, fish or beef. The zucchini helps to keep the cakes moist and the corn gives them a sweet crunch. It's a perfect way to sneak in more veggies, especially if you have some picky eaters in the family. Who can resist savory little pancakes?
Provided by Anne Talbot-Kleeman
Time 40m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.
- Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes.
- Serve warm.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 11.1 g, Cholesterol 13.3 mg, Fat 2.9 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 205.1 mg, Sugar 1.8 g
FRESH CORN AND ZUCCHINI PANCAKES
Fluffy pancakes that use fresh corn, zucchini, and Parmesan cheese.
Provided by marylou
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Combine zucchini, corn, onion, and Parmesan cheese in a large bowl. Whisk flour, baking powder, milk, eggs, and melted butter in a separate bowl until moistened; pour batter over zucchini mixture. Stir until mixed.
- Heat vegetable oil in a griddle or skillet over medium-high heat. Drop 1/3 cup portions of the zucchini batter onto the griddle; pan-fry until browned, about 5 minutes on each side.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 24.8 g, Cholesterol 80.2 mg, Fat 11 g, Fiber 1.7 g, Protein 9.4 g, SaturatedFat 5.1 g, Sodium 228.6 mg, Sugar 3.7 g
Tips:
- Use fresh, high-quality ingredients for the best flavor and texture.
- Grate the zucchini and corn finely, so that they blend well into the batter.
- Do not overmix the batter, as this can make the pancakes tough.
- Cook the pancakes over medium heat until they are golden brown and cooked through.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, or fruit.
Conclusion:
Corn and zucchini pancakes are a delicious and easy-to-make breakfast, lunch, or dinner option. They are packed with flavor and nutrients, and they can be customized to your liking. With a few simple ingredients and a little bit of time, you can enjoy these tasty pancakes any time of day.
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