Daphne Oz's Crispy, Cheesy, Veggie Corn Cakes

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.

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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.