Fresh Corn and Zucchini Cakes
Ingredients
- 2 large eggs
- 1/3 Cup low-fat buttermilk or low-fat milk
- 1/3 Cup whole-wheat flour
- 1 1/4 Teaspoon baking powder
- 1/2 Teaspoon fine sea salt
- 1/2 Teaspoon ground black pepper
- 1 ear sweet corn, husked and kernels removed
- 1 zucchini, grated (about 1 cup)
- 1/3 Cup chopped onion
- 1/3 Cup chopped mint
- Zest of 1 lemon
- 2 Teaspoons canola oil, preferably expeller-pressed, plus more as needed
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