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Ingredients

2 large eggs
1/3 cup low-fat buttermilk or low-fat milk
1/3 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Kernels from 1 ear sweet corn (about 3/4 cup)
1 zucchini, grated (about 1 cup)
1/3 cup chopped onion
1/3 cup chopped mint
Zest of 1 lemon
2 teaspoons expeller-pressed canola oil

Description

These Moist, Tender Little Cakes Are An Easy And Flavorful Side Dish To Serve With Simple Grilled Foods. They're Excellent At Room Temperature, So Consider Making Them Ahead And Packing Them Along In Your Cooler On Your Next Picnic.

Wholefoods