Corn and Zucchini Pancakes

Name: Corn and Zucchini Pancakes
Total time: 40
Yield: 16
Ingredients: 1 cup fat-free buttermilk; ½ cup whole wheat flour; ½ cup all-purpose flour; ¼ cup grated Parmesan cheese; 1 large egg; 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon baking powder; ½ teaspoon ground black pepper; 2 cups fresh corn kernels, cut from the cob; 2 cups grated zucchini; ¼ cup grated onion; ¼ cup chopped fresh basil; 2 cloves garlic, minced; olive oil cooking spray

Recipe by Anne Talbot-Kleeman from allrecipes.com

Dinner,Appetizer,Side Dish 40 Mins.

Ingredients

16 servings

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1 cup fat-free buttermilk
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½ cup whole wheat flour
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½ cup all-purpose flour
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¼ cup grated Parmesan cheese
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1 large egg
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2 tablespoons olive oil
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1 teaspoon salt
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½ teaspoon baking powder

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½ teaspoon ground black pepper
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2 cups fresh corn kernels, cut from the cob
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2 cups grated zucchini
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¼ cup grated onion
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¼ cup chopped fresh basil
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2 cloves garlic, minced
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olive oil cooking spray

Instructions

Preheat the oven to 200 degrees F (95 degrees C).
Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.
Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes.
Serve warm.