kathy

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 biscuit baking mix
1 tsp salt
1/2 tsp pepper
2 Eggs
1/4 cup water
3 Tbsp Vegetable Oil, divided

You'll Need: Box grater

Blend zucchini, corn, onions, oregano, tempura batter, salt, pepper, eggs,
and water in large bowl until well-mixed. Heat 1 Tbsp vegetable oil in
large skillet or griddle on MEDIUM until oil faintly smokes. 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.
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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