peruvian

Peruvian Corn and Zucchini Pancake with Fresh Cheese and Onion Salsa

This pan-fried dish pairs corn kernels with zucchini, grated, red onion, thinly sliced and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

60 g Carbohydrates

35 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

135g corn kernels (fresh or frozen, thawed) 116 kcal
111g zucchini, grated 19 kcal
40g egg 57 kcal
28g all-purpose flour 102 kcal
14g olive oil 124 kcal
67g queso fresco, crumbled 200 kcal
48g red onion, thinly sliced 19 kcal
16g lime juice 5 kcal
10g cilantro, chopped 4 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

corn kernels (fresh or frozenzucchinieggall-purpose flourcilantrosaltblack pepper
In a bowl, whisk egg, then stir in corn, grated zucchini (squeeze out excess moisture), flour, salt, black pepper, and half the cilantro.
olive oil
Heat olive oil in a nonstick skillet over medium heat.
Pour batter into the skillet and spread into a thick pancake. Cook until golden and set, 4-5 minutes.
Flip carefully and cook the second side 3-4 minutes until cooked through.
red onionlime juicecilantrosalt
Mix red onion with lime juice and remaining cilantro; season with a pinch of salt.
red onion
Top the pancake with crumbled fresh cheese and the onion salsa. Slice and serve hot.