Directions:
- Using your hands, squeeze moisture from zucchini. Heat oil in a large, non-stick frying pan over medium-high heat. Add zucchini, carrot and corn. Cook, stirring, for 2 to 3 minutes or until softened. Set aside.
- Sift flours into a large bowl. Add husks to bowl. Add buttermilk and egg. Whisk to combine. Add zucchini mixture and cheese. Stir to combine.
- Spray pan with oil. Heat over medium heat. Using 1 heaped tablespoon per pikelet, cook 4 pikelets for 3 to 4 minutes or until bubbles appear on the surface. Turn. Cook for 2 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Repeat to make 16 pikelets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.34 Kcal (294 kJ) | ||
| Calories from fat | 15.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 3% | |
|---|---|---|---|
| Cholesterol | 14.51mg | 5% | |
| Sodium | 85.16mg | 4% | |
| Potassium | 58.21mg | 1% | |
| Total Carbs | 11.22g | 4% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 2.18g | 4% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 67.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 170.96 Kcal (716 kJ) | ||
| Calories from fat | 38.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 3% | |
|---|---|---|---|
| Cholesterol | 35.26mg | 5% | |
| Sodium | 206.98mg | 4% | |
| Potassium | 141.47mg | 1% | |
| Total Carbs | 27.27g | 4% | |
| Sugars | 3.11g | 5% | |
| Dietary Fiber | 0.93g | 2% | |
| Protein | 5.31g | 4% | |
| Vitamin C | 1mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.2mg | 0% | |
| Calcium | 164.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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