Corn & Zuccini Pancakes

Corn & Zuccini Pancakes


This is a good way to get a few more vegetables into a dinner but they are also yummy when they are cold as a snack. Serves 4-6

  • 400g tin corn kernels (drained)
  • 3 medium sized zucchini (grated & excess liquid removed)
  • 1/2 red capsicum (finely diced)
  • 1/2 bunch chives (finely chopped)
  • 6 large eggs
  • 3/4 cups self-raising flour
  • salt & pepper to season
  • 1-2 tbsp olive oil

Combine corn, zucchini, capsicum and chives in a bowl. Whisk eggs and mix through vegetables. Combine in flour, salt & pepper. Heat a pan with oil. Dollop a spoonful of mixture into the pan (up to 3 or 4 in a pan at a time depending on size of pan – don’t overcrowd as they will spread). When the underneath and edges of pancake look golden and firm, flip over and cook further then set on some paper towel. Continue until all mixture is finished then serve.  Mix a little light sour cream with sweet chilli sauce and serve on the side, if desired.

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