Recipe Details

Summary

Name: Zucchini Corn Cakes

Category: Baked Goods

Ingredients and Directions

1/2 cup yellow cornmeaal

1/4 cup flour

1/4 teaspoon baking soda

1/2 teaspoon cumin, ground

1/4 teaspoon salt

1/4 teaspoon pepper

1 each zucchini

1 each egg

3/4 cup buttermilk

1 1/2 tablespoon canola oil

1/2 cup corn, fresh or canned

1 each green onion, with top, minced (scallion)

1 butter or margarine

1 sour cream

In a large bowl, stir together cornmeal, flour, soda cumin, salt and pepper. Using large holes on a shredder, shred zucchini to make 3/4 cup (packed). Squeeze with your hands to extract excess moisture. 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 batter onto skillet for each cake, spreading batter to make 3 inch cakes. Cook until tiny bubbles 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.