# ***Zucchini Corn Pancakes***
***Ingredients***
4 large eggs, beaten
1/4 cup olive oil
2 teaspoons salt
1/2 teaspoon ground pepper
1 teaspoon dried basil
1 teaspoon dried oregano
3 cups grated zucchini, about 1 large zucchini
1 cup fresh sweet corn off the cob or frozen corn
1 cup shredded cheddar cheese
1 3/4 cups unbleached all-purpose flour
***Directions***
In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk to combine. Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula. Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter. Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop, scoop 1/4 cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3 to 4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter. Serve warm with your favorite toppings like salsa and sour cream).
