Zucchini Corn Pancakes


  • 4 large eggs, beaten

  • 1/4 cup olive oil

  • 2 tsp salt

  • 1/2 tsp ground pepper

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • 3 cups grated zucchini (about one large zucchini)

  • 1 cup fresh sweet corn off the cob or frozen corn

  • 1 cup shredded cheddar cheese (or your favorite cheese)

  • 1 3/4 cups unbleached all-purpose flour


  1. In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk to combine.

  2. Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.

  3. Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.

  4. Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop, scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.

  5. Serve warm with your favorite toppings.