Zucchini & Corn Cakes

Blend zucchini, corn, onions, oregano, tempura batter, salt, pepper, eggs, and water in large bowl until well-mixed.

Heat 1 Tbsp vegetable oil in large skillet or griddle on medium until oil faintly smokes.

Drop 1/2 cup batter onto skillet and spread to form 3 to 4-inch pancake with back of spoon. Make 3 more pancakes.

Cook about 3 minutes on first side, until golden-brown. Turn over; cook 2 minutes. Transfer to serving plate; keep warm.

Add 1 Tbsp oil before each new batch of pancakes. Repeat step 3 until all batter is used.

Serve with sour cream.

cook's notes

To prep zucchini easily, scoop out seeds with a spoon, then use the medium-hole grate on a box grater to shred it. If using dried oregano, reduce to 1 tsp.