CORN AND ZUCCHINI PANCAKES

Corn and Zucchini Pancakes image

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?

Provided by Anne Talbot-Kleeman

Time 40m

Yield 16

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 78.8 calories, Carbohydrate 11.1 g, Cholesterol 13.3 mg, Fat 2.9 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 205.1 mg, Sugar 1.8 g