Snapguide
STEPS
INGREDIENTS

This recipe yield about four-6 inch diameter pancakes.

1. Cut corn kernels off the cob. 2. Grate the zucchini (2 large or 3 small) and let it sit overnight or at least 4 hours in a strainer to drain off the liquid. 3. Dice onion and red bell pepper

Mix all the vegetable, egg, flour, cheese, corn meal together.

Mix all the vegetable, egg, flour, cheese, corn meal together.

Add sone wasabi powder depends on how hot you like it to be.

Add sone wasabi powder depends on how hot you like it to be.

Add one tablespoon oil to the pan and make sure the oil is hot before start pan-fried the batter. Pan-fried both side until golden brown.

Add one tablespoon oil to the pan and make sure the oil is hot before start pan-fried the batter. Pan-fried both side until golden brown.

Mix yogurt, dill, water and maple syrup together for dipping sauce.

Mix yogurt, dill, water and maple syrup together for dipping sauce.

After pan-fried, bake for 10 minutes at high heat to get more crispy. (optional)

After pan-fried, bake for 10 minutes at high heat to get more crispy. (optional)

Taste even better with dipping sauce

  • 2.0 Zucchini
  • 1.0 Corn
  • 1.0Tbsp Wasabi powder
  • 1.0c Corn meal
  • 1.0c Flour
  • 0.0 Red bell pepper
  • 0.0c Flat leaf parsley
  • 1.0 Egg
  • 2.0tsp Salt
  • 0.0c Yogurt
  • 0.0c Water
  • 1.0Tbsp Maple syrup
  • 0.0c Dill
  • 2.0 Olive oil
  • 0.0c Grated cheese