Source: Damn Delicious, July 19 2014

prep time: 15 min
cook time: 10 min
yield: 4 servings

  • 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
  • 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.