FRESH CORN & ZUCCHINI CAKES RECIPE - (4.2/5)

Fresh Corn & Zucchini Cakes Recipe - (4.2/5) image

Provided by ebdonahue

Number Of Ingredients 12

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2 large eggs
1/3 cup low-fat buttermilk or low-fat milk
1/3 cup whole wheat flour
1 1/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Kernels from 1 ear sweet corn (about 3/4-cup)
1 zucchini, grated (about 1-cup)
1/3 cup onion, chopped
1/3 cup mint, chopped
Zest of 1 lemon
2 teaspoons expeller-pressed canola oil

Steps:

In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth. Add corn, zucchini, onion, mint and zest and stir until combined. Heat oil in a large skillet over medium heat. Working in batches, drop batter by scant 1/4-cup measures into skillet. Cook, turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes begin to brown too deeply before middle is cooked through. Add more oil between batches if necessary. Serve the pancakes warm or room temperature.