->Zucchini Cakes 03 <-

2 medium zucchini, cored, seeded & shredded

5 large ears of corn, shucked, kernels removed

2 green onions, trimmed, chopped

2 Tbsp chopped fresh oregano (or 1 tsp dried)

1 cup Hime Tempura Batter Mix (or 1 1/2 cups Bisquick)

1 tsp salt

1/2 tsp pepper

2 large eggs

1/4 cup water

3 Tbsp vegetable oil or less, divided

Sour cream or parmesan cheese, for garnish

Stir together zucchini, corn, onions, oregano, tempura batter, salt,

pepper, eggs, and water in large bowl until well-mixed.

Brush vegetable oil in large skillet or griddle (I used a nonstick

electric griddle) on medium until oil faintly smokes.

1/4 cup at a time, and spread to form

to 3-inch pancakes with back of spoon. Cook on first side until

golden-brown. Turn over; cook until golden brown. Transfer to serving

plate; keep warm.

If necessary, add 1 Tbsp oil before each new batch of pancakes.

Repeat step 3 until all batter is used.

Serve with sour cream or grated parmesan cheese, if desired.