Zucchini & Corn Cakes

Zucchini & Corn Cakes



3

medium (1 1/2 lbs) zucchini, cored, seeded, shredded (about 5 cups)

2

ears of corn, shucked, kernels removed (about 2 cups)

2

green onions, trimmed, chopped

2

Tbs

chopped fresh oregano

1

cup

Hime Tempura Batter Mix (or 1 1/2 cups Bisquick)

1

tsp

salt

1/2

tsp

pepper

2

Large Eggs

1/4

cup

water

3

Tbs

Vegetable Oil, divided

1

Blend zucchini, corn, onions, oregano, tempura batter, salt, pepper, eggs, and water in large bowl until well-mixed.

2

Heat 1 Tbsp vegetable oil in large skillet or griddle on MEDIUM until oil faintly smokes.

3

Drop 1/2 cup batter onto large skillet and spread to form 3 to 4-inch pancake with back of spoon. Make 3 more pancakes. Cook about 3 min on first side, until golden-brown. Turn over; cook 2 min. Transfer to serving plate; keep warm.

4

Add 1 Tbsp oil before each new batch of pancakes. Repeat step 3 until all batter is used.

Servings: 12

Yield: about 12 cakes

Cooking Times

Preparation Time: 40 minutes

Nutrition Facts

Serving size: 1/12 of a recipe (3.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

76.05

Calories From Fat (54%)

41.41

% Daily Value

Total Fat 4.69g

7%

Saturated Fat 0.57g

3%

Cholesterol 35.25mg

12%

Sodium 278.3mg

12%

Potassium 230.9mg

7%

Total Carbohydrates 7.64g

3%

Fiber 1.64g

7%

Sugar 1.89g

Protein 2.51g

5%

Tips

To prep zucchini easily, scoop out seeds with a spoon, then use the medium-hole grate on a box grater to shred it.

If using dried oregano, reduce to 1 tsp.