Zucchini Corn Cakes

Zucchini Fritters atop white plate with red cloth beside plate

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

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings people

Calories 310 kcal

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

Calories: 310kcalCarbohydrates: 46gProtein: 10gFat: 9gSaturated Fat: 4gCholesterol: 72mgSodium: 256mgPotassium: 277mgFiber: 4gSugar: 14gVitamin A: 310IUVitamin C: 0.2mgCalcium: 179mgIron: 1.8mg

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