Zucchini Corn Cakes Recipe

Step 1

In a large bowl, stir together cornmeal, flour, soda cumin, salt and pepper Using large holdes on a shredder, shred zucchini to make 3/4 cup (packed). Squeeze with your hands to extract excess moisture.

Step 2

In a medium-size bowl, mix egg, buttermilk, oil, zucchini, corn and green onion. Pour liquid into dry ingredients and stir until evenly moistened. Heat a large skillet or griddle over medium-high heat. Grease lightly with butter. Spoon about 2 tablespoons bater onto skillet for each cake, spreading batter to make 3-inch cakes. Cook until tiny bbbles form in the centers and edges of cakes appear dry; turn and cook other sides until browned and cakes puff slightly. Serve 2 or 3 cakes per person. Top each serving with sour cream as desired.

Things You'll Need

  • 1/2c Yellow cornmeaal
  • 1/4c All-purpose flour
  • 1/4t Baking soda
  • 1/2t Ground cumin
  • 1/4t Salt
  • 1/4t Pepper
  • 1md (7oz) zucchini
  • 1 Egg
  • 3/4c Buttermilk
  • 1 1/2T Canola oil
  • 1/2c Fresh or canned whole corn
  • 1 Green onion with top, minced
  • (scallion)
  • About one T butter or
  • Margarine
  • Sour cream

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