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)
2 green onions, chopped finely
2 Tbsp chopped fresh oregano (or 1 tsp dried)
1 1/2 cups Bisquick
1 tsp salt
1/2 tsp pepper
2 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.