Tuesday, July 26, 2011

Zucchini Corn Cakes

I first tasted these savory zucchini cake as the entree part of a Wegmans'  "$6 meal." I loved them so much that I had to find the recipe and try to replicate them at home.  I only tweaked Wegmans' orginal recipe a tiny bit -- mostly to make it easier. 

Savory Zucchini Corn Cake (adapted from Wegmans.com)
3 medium (1 1/2 lbs) zucchini, shredded (I use a box grater and it's super-easy)
2 ears 
of corn, shucked, kernels removed (or 1 can of corn)
green onions, chopped finely
2 Tbsp chopped fresh oregano (or 1 tsp dried)
 1 1/2 cups Bisquick
1 tsp 
1/2 tsp 
 large eggs
1/4 cup water
3 Tbsp
 Vegetable Oil

Step One:  Combine all ingredients except oil in a large bowl and mix thoroughly.
Step Two: Heat 1 tbsp oil on a stovetop griddle until oil faintly smokes. Use 1/2 cup batter for each pancake, and cook 3 minutes on each side. Make sure to use new oil for each batch.

Optional: These taste delicious with a dollop of rich sour cream. 

Makes approx. 12 pancakes.

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At July 27, 2011 at 10:19 AM , Blogger Wegmans Fresh Stories Blog said...

Hi Sarah,

Wow, this sounds delicious! We are so thrilled that our $6 meals inspired you to re-create this recipe at home! Your modifications to this recipe are fantastic, can we suggest reviewing this recipe and adding your tweaks on our website and sharing with our customers, we're sure they will appreciate the tips! Thanks for the mention and we hope to see you again soon!

Wegmans Fresh Stories Blog


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