Fresh Corn and Zucchini Pancakes Recipe

Recipesfull introduces to you: Popular Recipes. (Fresh Corn and Zucchini Pancakes Recipe). Fluffy pancakes that use fresh corn, zucchini, and Parmesan cheese.

Brief

Prep 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 6

Yield: 6 servings

Fresh Corn and Zucchini Pancakes Recipe

Ingredients

1 ½ cups shredded zucchini

1 cup fresh corn kernels

¼ cup finely diced onion

½ cup shredded Parmesan cheese

1 cup all-purpose flour

½ teaspoon baking powder

1 cup milk

2 eggs

beaten

2 tablespoons butter

melted

1 tablespoon vegetable oil

Side Dish

Directions

Step 1

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.

Step 2

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.

Nutritional Information

Fresh Corn and Zucchini Pancakes Recipe

Servings Per Recipe:6

Calories: 231.6

% Daily Value *

Protein: 9.4g 19%

Carbohydrates: 24.8g 8%

Dietary Fiber: 1.7g 7%

Sugars: 3.7g

Fat: 11g 17%

Saturated Fat: 5.1g 25%

Cholesterol: 80.2mg 27%

Vitamin A Iu: 429IU 9%

Niacin Equivalents: 3.7mg 29%

Vitamin B6: 0.1mg 9%

Vitamin C: 7.6mg 13%

Folate: 70.7mcg 18%

Calcium: 173.4mg 17%

Iron: 1.6mg 9%

Magnesium: 30.1mg 11%

Potassium: 273.6mg 8%

Sodium: 228.6mg 9%

Thiamin: 0.3mg 27%

Calories From Fat: 98.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.