Zucchini Corn Cakes

4 large eggs, beaten

1/4 cup olive oil

2 tsp salt

1/2 tsp ground pepper

1 tablespoon fresh basil ~ chopped

1 tablespoon fresh oregano ~ chopped

3 cups grated zucchini

1 cup fresh sweet corn off the cob

1 cup shredded cheddar cheese

1 3/4 cups unbleached all-purpose flour

In a large bowl, combine eggs, oil, salt, pepper and herbs. Whisk to combine.

Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.

Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.

Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.

Serve warm with your favorite toppings (I’m partial to salsa and sour cream).