These savory corn and zucchini fritters use fresh seasonal produce to make a unique side for any of your grilled favorites. Perfect with grilled chicken, fish or beef. The zucchini helps to keep the cakes moist and the corn gives them a sweet crunch. It’s a perfect way to sneak in more veggies, especially if you have some picky eaters in the family. Who can resist savory little pancakes?
Ingredients:
- 1 cup fat-free buttermilk
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon ground black pepper
- 2 cups fresh corn kernels, cut from the cob
- 2 cups grated zucchini
- ¼ cup grated onion
- ¼ cup chopped fresh basil
- 2 cloves garlic, minced
- olive oil cooking spray
Directions:
Preheat the oven to 200 degrees F (95 degrees C).
Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.
Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes.
Serve warm.
Preparation time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Servings: 16 – Yield: 16 pancakes
Nutrition:
Calories:78.8
