Zucchini & Corn Cakes
MAKES about 12 cakes ACTIVE TIME: 40 min TOTAL TIME: 40 min
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 Tbsp chopped fresh oregano
1 1/2 cups Bisquick)
1 tsp salt
1/2 tsp pepper
2 Eggs
1/4 cup water
3 Tbsp Wegmans Vegetable Oil, divided
You'll Need: Box grater
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.
Chef Tip(s):
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.
Option(s):
Serve with sour cream.
Vegetables: 1.0 cup(s)
Calories: 190
Nutrition Info: Each serving (2 cakes) contains 190 calories, 22 g
carbohydrate, (2 g fiber), 6 g protein, 9 g fat, (2 g saturated fat),
70 mg cholesterol, and 440 mg sodium.
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