Zucchini, carrot and corn pancakes

Packed with nutrition and super economical, eggs are pretty special!

Recipe «Zucchini, carrot and corn pancakes» presented in category Recipes / Eggs, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 3/4 cup milk, 3 eggs, 90g butter, melted, cooled, 3/4 cup plain flour, 2 small zucchini, grated , 2 small carrots, peeled, grated, 125g can corn kernels, drained, rinsed, 1/4 cup chopped fresh flat-leaf parsley leaves , 3/4 cup grated parmesan cheese, Alfa One rice bran oil cooking spray, 3 medium tomatoes, cut into wedges, 50g baby rocket, 2 tbsp Italian dressing.

Ingredients:

• 3/4 cup milk 
• 3 eggs 
• 90g butter, melted, cooled 
• 3/4 cup plain flour 
• 2 small zucchini, grated 
• 2 small carrots, peeled, grated 
• 125g can corn kernels, drained, rinsed 
• 1/4 cup chopped fresh flat-leaf parsley leaves 
• 3/4 cup grated parmesan cheese 
• Alfa One rice bran oil cooking spray 
• 3 medium tomatoes, cut into wedges 
• 50g baby rocket 
• 2 tbsp Italian dressing 

Instructions

1. Whisk milk, eggs and butter together in a large jug. Place flour in a bowl. Make a well in centre. Using a metal spoon, stir in milk mixture until just combined. Squeeze excess liquid from zucchini. Add zucchini, carrot, corn, parsley and 2/3 cup parmesan to milk mixture. Stir until just combined. Season with salt and pepper.
2. Spray a large non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup mixture into pan. Using a spatula, spread slightly. Cook for 3 minutes each side or until golden and cooked through. Repeat with remaining mixture to make 12 pancakes, spraying pan with oil when required.
3. Place tomato and rocket in a bowl. Drizzle with dressing. Toss to combine. Sprinkle with remaining parmesan. Serve pancakes with tomato mixture.