Zucchini-Corn Pancakes Recipe

Name: Zucchini-Corn Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ripe medium tomatoes, diced; 1 medium yellow bell pepper, diced; 1 medium clove garlic, minced; 1 small onion, finely chopped (⅔ cup); 2 Tbs. chopped fresh cilantro; 1 Tbs. minced jalapeno pepper; 1/4 tsp. salt; 1/4 tsp. freshly ground pepper; 2 medium zucchini, shredded (2 cups); 1/4 tsp. salt; 2 tsp. vegetable oil; 2 ears fresh corn, kernels cut from cob (1 cup); 2 large eggs, beaten; 1 cup all-purpose flour; 1/2 cup low-fat milk or low-fat soy milk; 2 Tbs. chopped fresh cilantro; 2 tsp. baking powder; 1/4 tsp. freshly ground pepper

Servings: persons

2 ripe medium tomatoes, diced
1 medium yellow bell pepper, diced
1 medium clove garlic, minced
1 small onion, finely chopped (⅔ cup)
2 Tbs. chopped fresh cilantro
1 Tbs. minced jalapeno pepper
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 medium zucchini, shredded (2 cups)
1/4 tsp. salt
2 tsp. vegetable oil
2 ears fresh corn, kernels cut from cob (1 cup)
2 large eggs, beaten
1 cup all-purpose flour
1/2 cup low-fat milk or low-fat soy milk
2 Tbs. chopped fresh cilantro
2 tsp. baking powder
1/4 tsp. freshly ground pepper

1
Salsa: In medium bowl, mix all ingredients.
2
Set aside.
3
Place shredded zucchini in colander in sink.
4
Sprinkle with salt and let stand 10 minutes.
5
Meanwhile, preheat oven to 200F.
6
In large heavy skillet, preferably cast-iron, heat oil over medium heat.
7
Add corn kernels and cook, stirring often, until lightly browned, about 5 minutes.
8
Remove from heat and let cool 5 minutes.
9
Squeeze out as much moisture as possible from zucchini, using your hands.
10
Transfer to large bowl.
11
Stir in beaten eggs, flour, milk, cilantro, baking powder, pepper and cooled corn until blended.
12
Wipe out skillet.
13
Coat with vegetable cooking spray, then heat over medium-low heat until hot.
14
For each pancake, add scant 1/4 cup batter to pan.
15
Cook until golden underneath, 2 to 3 minutes.
16
Turn and cook until set, 2 to 3 minutes more.
17
Transfer to heatproof platter and keep warm in oven.
18
Repeat with remaining batter, removing pan from heat and coating with more cooking spray between batches as necessary.
19
Serve warm with salsa.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 ripe medium tomatoes, diced, 1 medium yellow bell pepper, diced, 1 medium clove garlic, minced, 1 small onion, finely chopped (⅔ cup), and more.

Yes, Zucchini-Corn Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini-Corn Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions