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Zucchini & Corn Cakes

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (2 cakes) contains 250 calories, 33 g carbohydrate, (2 g fiber), 6 g protein, 11 g fat, (2 g saturated fat), 85 mg cholesterol, and 570 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 250
  • Makes: about 10 cakes
  • Active Time: 40 minutes
  • Total Time to Make: 40 minutes

Ingredients

You'll Need

Box grater

Directions

  1. Toss together zucchini, corn, onions, oregano, tempura batter, salt, pepper, eggs, and water in large bowl until well-combined.
     
  2. Heat 1 Tbsp vegetable oil in large skillet or griddle on MED until oil faintly smokes.
     
  3. Drop 1/2 cup batter onto large skillet; 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 Tips
  • 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.
  • Serve with sour cream.
     

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