whole wheat corn zucchini pancakes
By Little Kitchie on June 30, 2014
How I'm spending my last day of June:-as many hours by the pool as possible-while finishing this book-and eating these-getting my nails done-did-furiously doing laundry/packing for our vacation (we leave tomorrow!!)-finishing up the last of these savory, cheesy, summery pancakes. What about you?! Whole Wheat Corn Zucchini Pancakes yields a dozen pancakesyou'll need:4 eggs3 tablespoons olive oil, plus extra for frying1 teaspoon kosher salt1/2 teaspoon red pepper flakes1/2 teaspoon dried basil1/2 teaspoon dried dill1 large zucchini, grated3 cups fresh corn kernels (about 4 ears)1/2 cup freshly grated pecorino romano1 1/2 cups whole wheat flourPreheat oven to 200 degrees F.Whisk together eggs, 3 tablespoons olive oil, salt, red pepper, basil, and dill in a large bowl. . . .
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