Kick-start your summer with these fluffy zucchini pancakes, bursting with fresh corn and juicy tomatoes.
Ingredients
- diced 2 large zucchinis
- fresh 1 cup corn kernels
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/4 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- In a large bowl, combine zucchini, corn, flour, eggs, milk, and cheese. Mix well.
- Heat olive oil in a large skillet over medium heat. Drop batter by 1/4 cupfuls onto skillet.
- Cook 3-4 minutes or until edges are golden brown. Flip and cook an additional 2-3 minutes.
Servings: 6
Nutrition
- calories: 220 per serving
- carbs: 25g
- fat: 10g
- fiber: 2g
- protein: 12g
- sugar: 5g