Zucchini Corn Pancakes

If you want to add more lacto ovo vegetarian recipes to your recipe box, Zucchini Corn Pancakes might be a recipe you should try. This recipe makes 4 servings with 338 calories, 16g of protein, and 18g of fat each. For $1.03 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 192 people found this recipe to be yummy and satisfying. It works well as a main course. Head to the store and pick up oregano, olive oil, shredded cheddar cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about 25 minutes. It is brought to you by Damn Delicious. Overall, this recipe earns a good spoonacular score of 60%. Zucchini-Corn Pancakes, Jalapeno and Cheddar Corn Pancakes with Bacon (aka Jalapeno Popper Pancakes), and Zucchini Pancakes are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 cup frozen corn kernels

1/2 teaspoon dried basil

4 large eggs, beaten

3/4 cups all-purpose flour

1/4 teaspoon garlic powder

Kosher salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1/2 teaspoon dried oregano

1 teaspoon salt

1/2 cup shredded cheddar cheese

1 pound zucchini, grated

Equipment:

colander

cheesecloth

kitchen towels

bowl

frying pan

spatula

Cooking instruction summary:

Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely. In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and flour until well combined. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve immediately.

 

Step by step:


1. Place grated zucchini in a colander over the sink.

2. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely. In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and flour until well combined.

3. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

4. Serve immediately.


Nutrition Information:

Quickview
328k Calories
14g Protein
17g Total Fat
29g Carbs
8% Health Score
Limit These
Calories
328k
16%

Fat
17g
27%

  Saturated Fat
5g
36%

Carbohydrates
29g
10%

  Sugar
4g
5%

Cholesterol
200mg
67%

Sodium
1020mg
44%

Get Enough Of These
Protein
14g
29%

Selenium
25µg
37%

Vitamin B2
0.52mg
30%

Folate
111µg
28%

Phosphorus
260mg
26%

Vitamin C
20mg
25%

Manganese
0.45mg
23%

Vitamin B1
0.27mg
18%

Iron
2mg
16%

Vitamin B6
0.32mg
16%

Calcium
160mg
16%

Potassium
469mg
13%

Vitamin A
661IU
13%

Vitamin B5
1mg
13%

Vitamin K
13µg
13%

Vitamin E
1mg
12%

Zinc
1mg
12%

Vitamin B3
2mg
11%

Fiber
2g
11%

Magnesium
42mg
11%

Vitamin B12
0.56µg
9%

Copper
0.16mg
8%

Vitamin D
1µg
7%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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