Zucchini Corn Pancakes

Source: Damn Delicious, July 19 2014

• 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.