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Zucchini Corn Cakes
By Rian Handler
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
10 - 12
Prep Time:
15 mins
Total Time:
25 mins
Your Easter brunch needs this.
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Ingredients
- 1 lb. zucchini (about 2 large)
- 1 cup corn kernels
- 2 scallions, thinly sliced
- 3 large eggs, beaten
- 1/4 tsp. McCormick Garlic Powder
- 1/2 tsp. McCormick Parsley Flakes
- 1/2 tsp. McCormick Basil Leaves
- McCormick Coarse Ground Pepper
- kosher salt
- 1/2 cup Parmesan cheese, grated
- 3/4 cup flour
- olive oil
- 1/2 cup Greek yogurt
- 1 Tbsp. sriracha
Directions
- Step 1On the large holes of a box grater, grate zucchini. Using a cheesecloth or clean dishtowel, squeeze out as much liquid as possible.
- Step 2In a large bowl, combine shredded zucchini with corn, scallions, eggs, and spices. Season with pepper and salt, then mix in Parmesan and flour.
- Step 3In a large skillet over medium-high heat, heat olive oil. For each pancake, scoop ¼ cup of batter, flatten to about ½ inch and cook until golden, 2 minutes per side. Add more olive oil between batches, or as needed.
- Step 4In a small bowl, mix Greek yogurt with Sriracha. Serve pancakes with sauce on the side.
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