Ingredients
1 lb. zucchini (about 2 large)
1 c. corn kernels
2 scallions, thinly sliced
3 large eggs, beaten
1/4 tsp. McCormick Garlic Powder
1/2 tsp. McCormick Parsley Flakes
1/2 tsp. McCormick Basil Leaves
McCormick Coarse Ground Pepper
kosher salt
1/2 c. Parmesan cheese, grated
3/4 c. flour
olive oil
1/2 c. Greek yogurt
1 tbsp. sriracha
Preparation
Step 1On the large holes of a box grater, grate zucchini. Using a cheesecloth or clean dishtowel, squeeze out as much liquid as possible. Step 2In a large bowl, combine shredded zucchini with corn, scallions, eggs, and spices. Season with pepper and salt, then mix in Parmesan and flour. Step 3In a large skillet over medium-high heat, heat olive oil. For each pancake, scoop ¼ cup of batter, flatten to about ½ inch and cook until golden, 2 minutes per side. Add more olive oil between batches, or as needed. Step 4In a small bowl, mix Greek yogurt with Sriracha. Serve pancakes with sauce on the side.
