Wegmans Zucchini and Corn Cakes

Bridge Street

Wegmans Chef Nick Kampf is in the kitchen cooking up a tasty dish with two of the most popular summer vegetables in CNY – zucchini and corn. Combined together to make zucchini corn cakes, they certainly taste like summer.


  • 3 (1 1/2 lbs total) zucchini, shredded, medium grate (about 5 cups)

  • 2 ears corn, shucked, kernels removed (about 1 1/2 cups)

  • 2 green onions, trimmed, chopped

  • 2 Tbsp chopped Food You Feel Good About Oregano

  • 1 cup Kikkoman Tempura Batter Mix (or 1 1/2 cups Wegmans All-Purpose Baking Mix)

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 2 large eggs

  • 1/4 cup water

  • 3 Tbsp Food You Feel Good About Vegetable Oil, divided


  1. Toss together zucchini, corn, onions, oregano, tempura batter, salt, pepper, eggs, and water in large bowl until well-combined.

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

  3. Drop 1/2 cup batter onto large skillet; spread to form 3- to 4-inch pancake with back of spoon. Make 3 more pancakes. Cook about 3 min on first side, until golden-brown. Turn over; cook 2 min. Transfer to serving plate; keep warm.  

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


  • 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.

  • Serve with sour cream.

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