Corn Pancakes with Spicy Zucchini Sauce

This recipe is a healthy option to serve at parties or gatherings. They are a bit elaborate to make but the delicious final result is worth it. They can also be used as a side dish to accompany a main course.

Approximate Nutritional Content: 3 pancakes (recipe yields 4 servings)

• Calories: 279 kcal.

• Grams of fat: 8 gr. equivalent to 1.5 fat servings.

• Grams of protein: 9 gr. equivalent to 1 protein serving

• Grams of carbohydrate: 47 gr. equivalent to 3 carbohydrate servings

Note: nutritional information may vary according to the quantity and type of ingredients used as well as the serving size.

Ingredients:

• 1 1/2 cup cherry tomatoes cut in half

• 1 1/2 cup zucchini cubed

• 1 red onion cut into thin strips

• 3 garlic cloves cut into thin strips

• 1 jalapeño chile without seeds and cut into thin strips

• 1/2 teaspoon salt

• 1 1/2 tablespoon olive oil

• cooking spray oil

• 1/2 cup cilantro cut into thin strips

• 2 tablespoons lime juice

• 1 cup flour

• 1/2 teaspoon ground cumin

• 1/4 teaspoon baking powder

• 1 egg

• 2 cups corn, can be white or yellow

Preparation:

• Preheat oven to 350 degrees.

• In a large deep bowl combine the tomato, zucchini, half the onion, garlic, jalapeño, 1/4 teaspoon salt and oil, stir and mix everything well.

• Spray a baking sheet with cooking spray and place the tomato mixture. Roast, turning once, until the tomato and zucchini are golden brown. (approximately 20-25 minutes). Once done, transfer to the deep bowl and mix with 1/4 cup cilantro and 1 tablespoon lime juice. Set aside.

• In another deep bowl, combine the flour, cumin, baking powder, and the other 1/4 teaspoon salt. Stir and then add the egg, 1 tablespoon lime juice and 1/2 cup water. Stir until smooth. Add the corn, the other half of the onion and 1/4 cup cilantro to the flour mixture and stir well.

• Heat a skillet over medium-high heat and spray with cooking spray. Take 1/4 cup of corn mixture and shape it into a pancake, repeat with remaining mixture until you form approximately 12 pancakes.

• Place the pancakes in the skillet, cook until golden brown, approximately 5 to 8 minutes per side. Serve with the zucchini sauce.

Enjoy!