Zucchini-Corn Pancakes

Author:Inspired by Vegetarian Times, 1999.08
Yield:16 Serving(s)
Category:Main Courses


 tomato salsa
2 medium tomatoes, diced
1 medium yellow bell pepper, diced
1 cloves garlic, minced
1 small onion, finely chopped (2/3 cup)
2 tbsp. fresh cilantro, chopped
1 tbsp. jalapeño peppers, minced
1/4 tsp. salt
1/4 tsp. black pepper, freshly ground
2 cups zucchini, shredded
1/4 tsp. salt
2 tsp. vegetable oil
1 cups frozen corn kernels, thawed
2 large eggs, beaten
1 cups white unbleached flour
1/2 cups milk
2 tbsp. fresh cilantro, chopped
2 tsp. baking powder
1/4 tsp. black pepper, freshly ground


  1. Place shredded zucchini in colander in sink. Sprinkle with salt and let stand 10 minutes.
  2. Meanwhile, preheat oven to 200 °F (85 °C). In large heavy skillet, preferably cast-iron, heat oil over medium heat. Add corn kernels and cook, stirring often, until lightly browned, about 5 minutes. Remove from heat and let cool 5 minutes.
  3. Squeeze out as much moisture as possible from zucchini, using your hands. Transfer to large bowl. Stir in beaten eggs, flour, milk, cilantro, baking powder, pepper and cooled corn until blended.
  4. Wipe out skillet. Coat with vegetable cooking spray, then heat over medium-low heat until hot. For each pancake, add scant 1/4 cup batter to pan. Cook until golden underneath, 2 to 3 minutes. Turn and cook until set, 2 to 3 minutes more.
  5. Transfer to heatproof platter and keep warm in oven. Repeat with remaining batter, removing pan from heat and coating with more cooking spray between batches as necessary. Serve warm with salsa.


Nutrition Facts

16 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g0%
Trans Fat
Cholesterol 27mg9%
Sodium 83mg3%
Total Carbohydrate 10g3%
Dietary Fiber 2g8%
Total Sugars
Includes Added Sugars
Protein 3g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.