Fresh Corn and Zucchini Pancakes

1 ½ cups shredded zucchini

1 cup fresh corn kernels

¼ cup finely diced onion

½ cup shredded Parmesan cheese

1 cup all-purpose flour

½ teaspoon baking powder

1 cup milk

2 eggs, beaten

2 tablespoons butter, melted

1 tablespoon vegetable oil

Combine zucchini, corn, onion, and Parmesan cheese in a large bowl. Whisk flour, baking powder, milk, eggs, and melted butter in a separate bowl until moistened; pour batter over zucchini mixture. Stir until mixed.

Heat vegetable oil in a griddle or skillet over medium-high heat. Drop 1/3 cup portions of the zucchini batter onto the griddle; pan-fry until browned, about 5 minutes on each side.