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Zesty Zucchini Corn Cakes

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Brooke Lark
Updated Jan 12, 2015
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Ready to eat in only 15 minutes, our golden brown Zesty Zucchini Corn Cakes are the perfect choice for a tasty side or vegetarian brunch option.

Zesty Zucchini Corn Cakes

  • Prep Time 15 min
  • Total 15 min
  • Servings 4
  • Ingredients 12
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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

Instructions

  • Step 
    1
    In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
  • Step 
    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.
  • Step 
    3
    Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

Nutrition

230 Calories
10g Total Fat
5g Protein
28g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
4g
19%
Trans Fat
1g
Cholesterol
55mg
19%
Sodium
850mg
35%
Potassium
340mg
10%
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.

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