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Home » Main Dishes » Zucchini Pancakes with Sweet Corn

Zucchini Pancakes with Sweet Corn

August 26, 2020 , Updated January 15, 2021 Maria 4 Comments

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Golden vegetable pancakes on a plate.

Use fresh, seasonal ingredients to make these Zucchini Pancakes with sweet corn and fresh herbs. Perfect for brunch or an easy summer dinner.

Zucchini pancakes and yogurt sauce in a dinner plate.

Do you ever have pancakes for supper?

I’m not referring to buttermilk, oatmeal or even ricotta pancakes -these tasty breakfast recipes are great for lazy weekends. 

What I am referring to are savory pancakes, more specifically zucchini cakes. 

In fact, this is not the first time I have shared a zucchini recipe in the form of a fritter.  

The recipe I am sharing with you today has the pancake texture you know and love, with the occasional burst of sweetness from the corn, and the added nutrition from the zucchini. 

These pancakes, made with shredded zucchini and sweet corn, showcase summer’s bounty. They are full of flavor, have a wonderful texture and are so very appetizing. 

Truly a great recipe to make when these wonderful vegetables are in season.

Savory pancakes on a plate.

Mise en place

The dry ingredients: In a large mixing bowl, whisk together 1 cup of all-purpose flour (142 grams), 1½ teaspoons of baking powder, ¼ teaspoon baking soda, ¼ teaspoon of salt, and ½ teaspoon paprika. Set aside.

Fresh herbs, garlic and a French shallot on a cutting board.

Prep the herbs: You will need to mince 1 clove of garlic and ½ a French shallot (about 2 tablespoons). You also need to chop 1 tablespoon each of fresh basil, parsley and chives.

Prep the corn: You will need 1 cup of canned or cooked corn kernels. If using fresh, this is the equivalence of one cob of corn. 

Corn kernels being milked from a corn cob with the back of a knife.

To remove the kernels, simply stand the corn and with a very sharp knife, slice down along the side. Be sure to “milk” the cob by using the back of your knife and scraping it.

Prep the zucchini: Properly rinse and dry 1 small zucchini, about 4 ounces.

Next, cut off the little stump where the flower was growing. Leave the part that was attached to the plant as this will make grating the zucchini easier -which is the next step.

Zucchini being grated with a box grater.

Using the large holes of a box grater, grate the zucchini. You need 1 cup. Set it aside. 

Instructions

In a medium bowl, whisk together 1 egg, 1 cup of milk, and 1 tablespoon of olive oil.

The wet ingredients to make zucchini corn pancakes on a wooden board.

Add the grated zucchini, corn kernels, minced garlic, French shallot, basil, parsley, chives. Combine properly together with a wooden spoon or plastic spatula.

Wet and dry ingredients to make vegetable pancakes being combined in a bowl.

Add this mixture to the dry ingredients.

Stir until just combined.

Place a large non-stick pan over medium heat. Brush with oil or use a non-stick spray.

Zucchini pancakes in a pan.

Drop a scant ¼ cup of batter per pancake. Cook for approximately 2-3 minutes or until the sides begin to set, bubbles break to the surface and the bottom is golden brown. Turn and cook for another minute or so. 

Brush pan lightly with oil and repeat with the rest of the batter.

Serve immediately with your favorite pancake toppings.

A stack of pancakes on a wooden board.

Tips

  • Whisking the dry ingredients together is important to properly distribute the baking powder and baking soda. 
  • Use fresh corn kernels for best-tasting pancakes. 
  • Milking the cob adds a little bit of starch and sweetness to the batter.
  • Avoid crowding your pan as this makes flipping them a lot harder. 
  • To get 3-inch pancakes, use a scant ¼ cup of batter per portion. The total recipe yields 12 pancakes.
  • Refrigerate for up to 3 days or can conveniently be frozen for up to 3 months.
  • Reheat frozen pancakes in the toaster, oven or air fryer.  

Add-ins

If you like heat, go ahead and add some finely chopped peperoncino or hot chili peppers. 

Toppings

These vegetable pancakes are great topped with salsa, sour cream, or garlic yogurt sauce. If you prefer something a little sweeter, top them off with some homemade applesauce. 

Zucchini pancakes in a plate next to yogurt sauce.

Recipe origins

Almost 25 years ago, I purchased a Canadian Living Cookbook called “Vegetarian Dishes”.

One of the recipes I fell in love with was this corn and zucchini pancake recipe. I did a quick search on their website hoping to find the original recipe, and I did!

Here are just some of the changes I made: I tripled the amount of zucchini, added herbs and spices like garlic, shallots, paprika, basil and chives. 

I made so many modifications that I kind of made it my own.

Hope you get a chance to try it! 

If you do, I would love to hear what you think of the recipe.

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

Ciao for now,

Maria

★★★★★ If you have made these savory pancakes, I would love to hear about it in the comments below and be sure to rate the recipe!

Zucchini Pancakes with Sweet Corn

Use fresh, seasonal ingredients to make these Zucchini Pancakes with sweet corn and fresh herbs. Perfect for brunch or an easy summer dinner.
5 from 1 vote
Print Pin Rate
Course: Main or Brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 servings
Calories: 104kcal
Author: Maria Vannelli RD

Ingredients

Dry Ingredients:

  • 1 cup flour all-purpose
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon paprika

Wet Ingredients:

  • 1 egg room temperature
  • 1 cup milk
  • 1 tablespoon olive oil
  • 1 cup zucchini, small grated,
  • 1 cup corn kernels cut from cob or canned
  • 1 clove garlic minced
  • ½ French shallot minced, about 2 tablespoons
  • 1 tablespoon basil fresh, chopped
  • 1 tablespoon parsley Italian flat-leaf
  • 1 tablespoon chives fresh, chopped
  • extra oil for brushing pan

Instructions

  • In a large mixing bowl, whisk together the dry ingredients. That is the flour, baking powder, baking soda, salt and paprika. Set aside.
  • In a medium bowl, whisk together the egg, milk, and oil. Add the grated zucchini, corn kernels, garlic, French shallot, basil, parsley, chives. Combine properly together with a wooden spoon or plastic spatula.
  • Add this mixture to the dry ingredients.
  • Stir until just combined.
  • Place a large non-stick pan over medium heat. Brush with oil or use a non-stick spray.
  • Drop a scant ¼ cup of batter per pancake. Cook for approximately 2-3 minutes or until the sides begin to set, bubbles break to the surface and the bottom is golden brown. Turn and cook for another minute or so.
  • Repeat until all batter is done.
  • Serve immediately with your favorite sauce.
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

1 serving = one 3-inch pancake
  • Whisking the dry ingredients together is important to properly distribute the baking powder and baking soda. 
  • Use fresh corn kernels for best-tasting pancakes. 
  • Milking the cob adds a little bit of starch and sweetness to the batter.
  • Avoid crowding your pan as this makes flipping them a lot harder. 
  • To get 3-inch pancakes, use a scant ¼ cup of batter per portion. The total recipe yields 12 pancakes.
  • Refrigerate for up to 3 days or can conveniently be frozen for up to 3 months.
  • Reheat frozen pancakes in the toaster, oven or an air fryer.  
Add-ins: If you like heat, go ahead and add some finely chopped peperoncino or hot chili peppers. 
Toppings: These vegetable pancakes are great topped with salsa, sour cream, or garlic yogurt sauce. If you prefer something a little sweeter, top them off with some homemade applesauce. 
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

Nutrition

Serving: 1serving | Calories: 104kcal | Carbohydrates: 8g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 136mg | Potassium: 252mg | Fiber: 1g | Sugar: 1g | Vitamin A: 610IU | Vitamin C: 16.2mg | Calcium: 133mg | Iron: 1.2mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

Breakfast and Brunch, Main Dishes

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. Val says

    September 23, 2020 at 19:45

    5 stars
    We had these for supper the other night, we just loved them! Thanks for sharing.

    Reply
    • Maria says

      September 24, 2020 at 08:14

      How wonderful Val! Thanks so much for sharing.

      Reply
  2. Maryann says

    September 11, 2020 at 16:44

    Made this recipe but had to make a few changes to make it “ornish” friendly. Yours are probably a little bit fluffier, but I just love the rich, nutty flavor that whole wheat flour adds. I did include 1/3 cup of white flour for some “lift”. Super yummy and I expect to keep it in permanent rotation.

    Reply
    • Maria says

      September 11, 2020 at 16:45

      How wonderful Maryann! Thanks so much for sharing!

      Reply

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I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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