Zucchini Corn Pancakes

Zucchini Corn Pancakes...yummy! Now is the perfect time with all the fresh corn and zucchini




INGREDIENTS:
1 pound zucchini, grated
1 teaspoon salt
1 cup corn kernels, frozen, canned or roasted
4 large eggs, beaten
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1/2 cup shredded cheddar cheese
3/4 cups all-purpose flour
2 tablespoons olive oil
DIRECTIONS:
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and flour until well combined.

full instruction : damndelicious.net

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