GET THE RECIPE HERE.
Pancakes are great and all (obviously), but when the weather warms, we're happy to welcome its lighter, crispier cousin with open arms (mouth?). Loaded with spices and Parmesan cheese and dunked into a Sriracha-laced dipping sauce, these zucchini corn cakes hit the spot. Trust us, you'll want to whip up a batch for Easter brunch.
Combine grated zucchini with corn from the cob, chopped scallions, and beaten eggs. Season it up with McCormick Garlic Powder, McCormick Parsley Flakes, McCormick Basil Leaves and salt and pepper, and mix in Parmesan cheese and flour. This is your corn cake batter.
Pan fry the corn cakes with olive oil in a skillet over medium-high heat. Scoop about ¼ cup of batter to make each corn cake, flattening them on the skillet, and cook until it's golden (about 2 minutes per side).
Make the dipping sauce by mixing Greek yogurt with a dollop of Sriracha. Breakfast is served.
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