Zesty Zucchini Corn Cakes

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4

Ingredients

Ingredients

1
cup grated zucchini
1/2
cup frozen corn (from 12-oz bag), thawed
1/4
cup chopped onion
1
egg
1
cup Original Bisquick™ mix
1
tablespoon milk
3/4
teaspoon salt
1/2
teaspoon pepper
Vegetable oil for cooking, if desired
1/3
cup sour cream
1
cup cherry tomatoes, quartered
Fresh basil sprigs, if desired

Directions

Directions

  • 1 In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
  • 2 Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
  • 3 Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

Notes










Tips

Expert Tips

Make ’em cheesy! Add 1/4 cup shredded sharp Cheddar or Parmesan cheese to the batter. Just make sure your griddle is well greased to keep the cheese from sticking while the corn cakes cook.

These corn cakes freeze well. Cool and place in resealable freezer plastic bag; seal bag and freeze up to 1 month. Reheat in the microwave on High 1 to 2 minutes.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
4g
19%
Trans Fat
1g
Cholesterol
55mg
19%
Sodium
850mg
35%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
9%
Sugars
6g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.