Zucchini & Corn Cakes

INGREDIENTS:

3 medium (1 1/2 lbs) zucchini, cored, seeded, shredded (about 5 cups)
2 ears of corn, shucked, kernels removed (about 2 cups)
2 green onions, trimmed, chopped
2 Tbsp chopped fresh oregano or 1 tsp. dried oregano
1 cup Hime Tempura Batter Mix (or 1 1/2 cups Bisquick)
1 tsp salt
1/2 tsp pepper
2 Large Eggs
1/4 cup water
3 Tbsp Vegetable Oil, divided

DIRECTIONS:

1. Blend zucchini, corn, onions, oregano, tempura batter, salt, pepper, eggs, and water in large bowl until well-mixed.
   
2. Heat 1 Tbsp vegetable oil in large skillet or griddle on MEDIUM until oil faintly smokes.
   
3. Drop 1/2 cup batter onto large skillet and 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.

Taken From: Wegmans