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Zucchini Corn Cakes
Alysen
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!
5
from
14
votes
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
American
Servings
6
people
Calories
310
kcal
Ingredients
1x
2x
3x
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
Calories:
310
kcal
Carbohydrates:
46
g
Protein:
10
g
Fat:
9
g
Saturated Fat:
4
g
Cholesterol:
72
mg
Sodium:
256
mg
Potassium:
277
mg
Fiber:
4
g
Sugar:
14
g
Vitamin A:
310
IU
Vitamin C:
0.2
mg
Calcium:
179
mg
Iron:
1.8
mg
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