Zucchini Corn Pancakes are a delightful way to enjoy fresh veggies with a touch of indulgent cheese. These crispy, savory pancakes combine grated zucchini and sweet corn with aromatic herbs and spices, making them perfect as a snack, appetizer, or even a light meal. They’re quick to whip up, healthy, and loaded with flavor!
I first discovered these Zucchini Corn Pancakes on a lazy summer afternoon when I needed to use up an overabundance of zucchini from my garden. After grating and salting the zucchini, I had a spark of inspiration to add sweet corn and a handful of cheese. The result was incredible—a crispy outside, a tender, flavorful inside, and all the cheesy goodness you can imagine. Now, these pancakes are my go-to when I want a light, yet satisfying dish that’s full of summer flavors!
Why You’ll Love These Zucchini Corn Pancakes
- Healthy and Wholesome: These pancakes are packed with veggies like zucchini and corn, making them a nutritious option.
- Crispy and Cheesy: The perfect combination of crispy edges and a cheesy center makes each bite irresistible.
- Quick and Easy: Ready in less than 30 minutes, they’re an easy weeknight meal or snack.
- Versatile: Serve them as a side dish, appetizer, or even for breakfast!
- Kid-Friendly: Sneak some veggies into your family’s meal with these cheesy, savory pancakes.
Ingredients:
- 450g (1 pound) zucchini, grated
- 1 teaspoon salt
- 150g (1 cup) corn kernels, frozen, canned, or roasted
- 4 large eggs, beaten
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 60g (½ cup) shredded cheddar cheese
- 90g (¾ cup) all-purpose flour
- 2 tablespoons olive oil
Directions:
- Prepare the zucchini: Place the grated zucchini in a colander over the sink. Add 1 teaspoon of salt and gently toss to combine. Let the zucchini sit for 10 minutes to release excess water.
- Drain the zucchini: After 10 minutes, use a clean dish towel or cheese cloth to squeeze and drain the zucchini completely. This step is essential to prevent soggy pancakes.
- Mix the batter: In a large bowl, combine the drained zucchini, corn kernels, beaten eggs, dried basil, oregano, and garlic powder. Season with salt and freshly ground black pepper to taste. Stir in the shredded cheddar cheese and all-purpose flour until everything is well combined.
- Cook the pancakes: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Scoop about a tablespoon of the zucchini mixture for each pancake and drop it into the skillet. Flatten each one slightly with a spatula to create an even layer.
- Fry until golden: Cook the pancakes for about 2 minutes on one side until they are golden brown, then flip and cook for another 1-2 minutes on the other side. Both sides should be nicely browned and crispy.
- Serve: Remove from the skillet and serve immediately. These pancakes are best enjoyed while hot, with your favorite dipping sauce or a dollop of sour cream!
Notes:
- Customizable: You can switch up the cheese to your liking—try parmesan or pepper jack for a different flavor.
- Vegan Option: Replace the eggs with a flaxseed egg substitute and use vegan cheese to make the dish plant-based.
- Make Ahead: You can prepare the zucchini mixture in advance and store it in the fridge for up to a day. Cook when ready!
