Zucchini Corn Pancakes

Vegetables have always been a favorite and as you can tell I love my "little" cakes. This Recipe caught my eye and knew I would like it.

As usual I adapted the recipe. The recipe calls for flour which I did not use. Love  Panko spicy bread crumbs and they were excellent in this recipe. I also used fresh oregano and omitted the basil.

4 large eggs, beaten ( I used 3 eggs)
1/4 cup olive oil
2 tsp. salt*( didn't use salt or pepper, see note below)
1/2 tsp. ground pepper*
1 tsp. dried basil( didn't use)
1 tsp. dried oregano( used fresh)
3 cups grated zucchini 
1 cup fresh sweet corn off the cob or frozen ( used 1 can of corn, drained)
1 cup shredded cheddar cheese ( or your favorite cheese)
1 3/4 cups unbleached all purpose flour( used 4C Spicy Panko)

Directions to the original recipe is above in the link which is marked RECIPES. 

 * I didn't use the salt and pepper because the 4C has plenty in it and I don't like adding additional salt.

In large bowl I added the two eggs and mixed well. 

Added the washed and peeled zucchini to the Cuisinart and grated to the consistency I wanted. 

Removed the zucchini from the Cuisinart bowl and added the zucchini, drained corn, oregano  and cheese to the egg mixture and once combined I added the breadcrumbs. Once breadcrumbs were added I also like to add a shake or two of Slap ya Mama.

Formed into patties and fried in the olive oil and I added a touch of butter to the oil.

Very good recipe and will make again.