Zucchini-White Corn and Cheddar Pancakes

Yields 8-10 pancakes

Ingredients

• 2 large or 3 medium sized zucchinis, coarsely shredded
• 2 ears of white corn, kernels cut off
• 1 cup arrowroot flour
• 1/2 cup sharp cheddar cheese, shredded
• 2 eggs
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• Olive oil for frying
• Sour cream or greek yogurt to serve with

Directions

1. Combine the zucchini, corn, flour, cheese, eggs, garlic powder, salt & pepper in a bowl
2. Mix well
3. Heat oil over medium high heat in large sauté pan until sizzling
4. Using a 1/4 cup measuring cup scoop out the mixture into the hot pan
5. Using the back of the measuring cup,  flatten the mound to form a pancake
6. Cook 4-5 minutes or until the edges of the pancake turn golden brown, flip and repeat on other side
7. Place on paper towel lined plate
8. Serve with sour cream or greek yogurt to dip