Fresh Corn And Zucchini Pancakes Recipes

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CORN AND ZUCCHINI PANCAKES



Corn and Zucchini Pancakes image

These savory corn and zucchini fritters use fresh seasonal produce to make a unique side for any of your grilled favorites. Perfect with grilled chicken, fish or beef. The zucchini helps to keep the cakes moist and the corn gives them a sweet crunch. It's a perfect way to sneak in more veggies, especially if you have some picky eaters in the family. Who can resist savory little pancakes?

Provided by Anne Talbot-Kleeman

Time 40m

Yield 16

Number Of Ingredients 15

1 cup fat-free buttermilk
½ cup whole wheat flour
½ cup all-purpose flour
¼ cup grated Parmesan cheese
1 large egg
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon ground black pepper
2 cups fresh corn kernels, cut from the cob
2 cups grated zucchini
¼ cup grated onion
¼ cup chopped fresh basil
2 cloves garlic, minced
olive oil cooking spray

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C).
  • Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.
  • Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes.
  • Serve warm.

Nutrition Facts : Calories 78.8 calories, Carbohydrate 11.1 g, Cholesterol 13.3 mg, Fat 2.9 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 205.1 mg, Sugar 1.8 g

ZUCCHINI CORN PANCAKES



Zucchini Corn Pancakes image

These easy pancakes are the perfect side dish or appetizer to any meal. And best of all, they don't even taste "healthy"!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 11

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:

  • 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.

FRESH CORN PANCAKES



Fresh Corn Pancakes image

Provided by Ina Garten

Time 45m

Yield 20 to 22 pancakes

Number Of Ingredients 15

1 cup fine yellow cornmeal, such as Quaker
1/2 cup stone-ground cornmeal, such as Bob's Red Mill
1/2 cup all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
Kosher salt
1 3/4 cups buttermilk, shaken
6 tablespoons (3/4 stick) unsalted butter, melted
2 extra-large eggs
1/2 teaspoon Sriracha
3 cups fresh corn kernels (4 ears) (see Cook's Note)
3 tablespoons minced fresh chives, plus extra for serving
1 1/2 tablespoons seeded, minced jalapeno pepper
8 tablespoons (1 stick) clarified butter, for frying (see Cook's note)

Steps:

  • Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
  • In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
  • Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.

FRESH CORN PANCAKES



Fresh Corn Pancakes image

Provided by Ian Knauer

Categories     Milk/Cream     Blender     Breakfast     Brunch     Side     Kid-Friendly     Quick & Easy     Dinner     Corn     Pan-Fry     Butter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 (make about 12 pancakes) servings

Number Of Ingredients 9

1 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
3 to 4 ears corn
3/4 cup whole milk
2 large eggs
2 tablespoons vegetable oil
1 stick unsalted butter, melted and cooled
Accompaniment: pure maple syrup, or salsa and sour cream

Steps:

  • Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
  • Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
  • Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
  • Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.

ZUCCHINI-CORNMEAL PANCAKES



Zucchini-Cornmeal Pancakes image

My mom has made these treasured family hotcakes for ages. Try them as a breakfast-for-dinner meal with fresh fruit, yogurt and honey on top. -Katherine Wollgast, Florissant, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 pancakes.

Number Of Ingredients 12

2 cups shredded zucchini
1 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/3 cup yellow cornmeal
1/4 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs
1/3 cup 2% milk
1/4 cup finely chopped onion
Optional: Butter and maple syrup

Steps:

  • Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry., Whisk flour, cheese, cornmeal, sugar, baking powder, salt and pepper. In another bowl, whisk together eggs, milk and onion. Add to dry ingredients, stirring just until moistened. Fold in zucchini., Lightly grease a griddle with cooking spray; preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup.

Nutrition Facts : Calories 314 calories, Fat 6g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 973mg sodium, Carbohydrate 52g carbohydrate (16g sugars, Fiber 2g fiber), Protein 12g protein.

FRESH CORN AND ZUCCHINI SAUTE



Fresh Corn and Zucchini Saute image

This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.

Provided by Sara B.

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 25m

Yield 4

Number Of Ingredients 6

¼ cup butter
½ small white onion, finely diced
3 small zucchinis, diced
3 ears corn, husks and silk removed
sea salt to taste
freshly ground black pepper to taste

Steps:

  • Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g

FRESH CORN AND ZUCCHINI PANCAKES



Fresh Corn and Zucchini Pancakes image

Fluffy pancakes that use fresh corn, zucchini, and Parmesan cheese.

Provided by marylou

Categories     Fried Zucchini

Time 40m

Yield 6

Number Of Ingredients 10

1 ½ cups shredded zucchini
1 cup fresh corn kernels
¼ cup finely diced onion
½ cup shredded Parmesan cheese
1 cup all-purpose flour
½ teaspoon baking powder
1 cup milk
2 eggs, beaten
2 tablespoons butter, melted
1 tablespoon vegetable oil

Steps:

  • Combine zucchini, corn, onion, and Parmesan cheese in a large bowl. Whisk flour, baking powder, milk, eggs, and melted butter in a separate bowl until moistened; pour batter over zucchini mixture. Stir until mixed.
  • Heat vegetable oil in a griddle or skillet over medium-high heat. Drop 1/3 cup portions of the zucchini batter onto the griddle; pan-fry until browned, about 5 minutes on each side.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 24.8 g, Cholesterol 80.2 mg, Fat 11 g, Fiber 1.7 g, Protein 9.4 g, SaturatedFat 5.1 g, Sodium 228.6 mg, Sugar 3.7 g

CORN AND ZUCCHINI CAKES RECIPE BY TASTY



Corn And Zucchini Cakes Recipe by Tasty image

Here's what you need: creamed corn, zucchinis, all purpose flour, garlic, paprika, kosher salt, pepper, cornmeal, nonstick cooking spray, olive oil, avocado crema, fresh scallion

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 12

1 ½ cups creamed corn
2 zucchinis, shredded and squeezed to remove excess water
1 cup all purpose flour
1 teaspoon garlic
½ teaspoon paprika
1 teaspoon kosher salt
½ teaspoon pepper
⅓ cup cornmeal
nonstick cooking spray, for greasing
olive oil, for brushing
avocado crema, for serving
fresh scallion, for serving

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a large bowl, combine the creamed corn, zucchini, flour, garlic powder, paprika, salt, pepper, and cornmeal and stir until well combined.
  • Grease a baking sheet with nonstick spray. Using a ¼ cup (30 grams) measuring cup, scoop the batter into pancakes on the baking sheet.
  • Bake for 10 minutes. Flip and brush with olive oil, then bake for another 10-15 minutes, until golden brown.
  • Serve with avocado crema and scallions.
  • Enjoy!

Nutrition Facts : Calories 286 calories, Carbohydrate 47 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, Sugar 3 grams

FRESH CORN AND ZUCCHINI PANCAKES



Fresh Corn and Zucchini Pancakes image

Fluffy pancakes that use fresh corn, zucchini, and Parmesan cheese.

Provided by marylou

Categories     Fried Zucchini

Time 40m

Yield 6

Number Of Ingredients 10

1 ½ cups shredded zucchini
1 cup fresh corn kernels
¼ cup finely diced onion
½ cup shredded Parmesan cheese
1 cup all-purpose flour
½ teaspoon baking powder
1 cup milk
2 eggs, beaten
2 tablespoons butter, melted
1 tablespoon vegetable oil

Steps:

  • Combine zucchini, corn, onion, and Parmesan cheese in a large bowl. Whisk flour, baking powder, milk, eggs, and melted butter in a separate bowl until moistened; pour batter over zucchini mixture. Stir until mixed.
  • Heat vegetable oil in a griddle or skillet over medium-high heat. Drop 1/3 cup portions of the zucchini batter onto the griddle; pan-fry until browned, about 5 minutes on each side.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 24.8 g, Cholesterol 80.2 mg, Fat 11 g, Fiber 1.7 g, Protein 9.4 g, SaturatedFat 5.1 g, Sodium 228.6 mg, Sugar 3.7 g

FRESH CORN AND ZUCCHINI PANCAKES



Fresh Corn and Zucchini Pancakes image

Fluffy pancakes that use fresh corn, zucchini, and Parmesan cheese.

Provided by marylou

Categories     Fried Zucchini

Time 40m

Yield 6

Number Of Ingredients 10

1 ½ cups shredded zucchini
1 cup fresh corn kernels
¼ cup finely diced onion
½ cup shredded Parmesan cheese
1 cup all-purpose flour
½ teaspoon baking powder
1 cup milk
2 eggs, beaten
2 tablespoons butter, melted
1 tablespoon vegetable oil

Steps:

  • Combine zucchini, corn, onion, and Parmesan cheese in a large bowl. Whisk flour, baking powder, milk, eggs, and melted butter in a separate bowl until moistened; pour batter over zucchini mixture. Stir until mixed.
  • Heat vegetable oil in a griddle or skillet over medium-high heat. Drop 1/3 cup portions of the zucchini batter onto the griddle; pan-fry until browned, about 5 minutes on each side.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 24.8 g, Cholesterol 80.2 mg, Fat 11 g, Fiber 1.7 g, Protein 9.4 g, SaturatedFat 5.1 g, Sodium 228.6 mg, Sugar 3.7 g

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