Zucchini Corn Pancakes

Ingredients

• 1 pound zucchini (grated)
• 1 teaspoon salt
• 1 cup corn kernels (frozen, canned or roasted)
• 4 large eggs (beaten)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Kosher salt and freshly ground black pepper (to taste)
• 1/2 cup shredded cheddar cheese
• 3/4 cups all-purpose flour
• 2 tablespoons olive oil

Steps

1. 1

   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.

2. 2

   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. 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. 4

   Serve immediately.