Zucchini Corn Cakes

Zucchini Fritters atop white plate with red cloth beside plate

Zucchini Fritters are also known as zucchini corn cakes or pancakes. These gluten-free vegetable fritters are delicious and make the perfect freezer meal recipe!

Course Main Course

Cuisine American

Keyword zucchini corn cakes, zucchini corn fritters

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 310kcal

Author Alysen Heil

Ingredients

1-2 T Taco Seasoning check to make sure its GF, many times there are hidden ingredients in there
1 ½ cups cornmeal
¼ c all purpose gluten free flour
1 teaspoon baking powder
¼ teaspoon sea salt
2 eggs
¾ cup milk
¼ cup honey
¼ cup melted butter
¾ cup shredded cheddar cheese
2 cups frozen or fresh corn
½ cup shredded zucchini
Spray oil for frying

Instructions

Mix together ingredients, stirring in 1-2 T of taco seasoning.
Heat oil in a skillet over medium/low heat.
Scoop 1-2 Tablespoons of corn mixture into the hot oil and press down to form a “patty”.
Fry for 2-3 minutes on each side OR until cooked through. (timing may vary slightly, per stove)
ENJOY!

Notes

These Zucchini Corn Cakes freeze wonderfully!

Nutrition