Zucchini Corn Cakes

3 medium zucchini, cored, seeded, shredded (about 5 cups)
2C corn
2T dehydrated onion
1T dried oregano
1 1/2 cups Bisquick
1 tsp salt
1/2 tsp pepper
3 Eggs
1/4 C Parmesean cheese
1/2 C vegetable oil

Blend zucchini, corn, onions, oregano, Bisquick, salt, pepper, eggs, and cheese in large bowl until well-mixed.

Heat vegetable oil in large skillet or griddle on MEDIUM until oil faintly smokes.

Drop 1/2 cup batter onto large skillet and spread to form 3 to 4-inch pancake with back of spoon. Make 3 more pancakes. Cook about 3 min on first side, until golden-brown. Turn over; cook 2 min. Transfer to serving plate; keep warm.