Daphne Oz's Crispy, Cheesy, Veggie Corn Cakes

Get rid of leftover vegetables with this delicious recipe.

Daphne Oz's Crispy, Cheesy, Veggie Corn Cakes
1 1/2 cup all purpose flour
2 tbsp cornmeal
2 tsp baking powder
1 tsp Kosher salt
cracked black pepper (to taste)
1/2 tsp paprika
3 cups frozen veggies (thawed and drained of excess liquid)
3/4 cup shredded cheddar
3 tbsp chopped scallions
1/2 cup milk
2 large eggs (whisked)
1/2 cup neutral oil

In a small bowl, combine the flour and cornmeal with baking powder, salt, pepper, and paprika. Set aside.

Place the veggies into a large bowl. If using broccoli, chop into small pieces. Add in cheese, scallions, milk, and eggs. Stir to combine and add in the flour mixture; the batter should be thick.

Heat a large skillet over medium heat and add in oil. Spoon in batter into about 2 tablespoon rounds. Cook until golden brown, about 2 minutes, and then flip and continue to cook until the second side is also golden brown. Remove to a paper towel-lined plate and season with a little more salt. Serve warm.


Use up the frozen veggies in your freezer with this corn cakes recipe. These veggie patties are super easy to make and are quarantine-approved because you should have most of the ingredients at home already. Serve as a side dish or as the main event for dinner. Top with a dollop of Greek yogurt for a creamy finish, if desired.