Zesty Zucchini Corn Cakes

Ingredients:

1 cup grated zucchini

1/2 cup frozen corn (from 12-oz bag), thawed

1/4 cup chopped onion

1 egg

1 cup Original Bisquick® mix

1 tablespoon milk

3/4 teaspoon salt

1/2 teaspoon pepper

Vegetable oil for cooking

1/3 cup sour cream

1 cup cherry tomatoes, quartered

Fresh basil sprigs, if desired

Directions:

1. In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.

2. Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.

3. Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

Recipe shared from:   http://www.bettycrocker.com/recipes/zesty-zucchini-corn-cakes/2c86cb90-43d8-4a54-82f1-02b8bc7d6062