It’s Not Summer Without Zesty Zucchini Corn Cakes!
I’m a gardener. For years I have tired to limit the number of zucchinis I grow. I’m down to only one plant, but still I get so many that I’m always looking for recipes to use them! This recipe is a great addition to a meal. It’s quick and easy to make. You can make it up to a point long before the meal, and finish them just before you serve dinner. Plus it’s another way to get a homegrown veggie onto my family’s diet. A win-win for me!
If you, like me, want a new and interesting way to serve zucchini. or your lifestyle includes meatless-Mondays, give this recipe a try. As a side dish or a vegetarian main dish, this one is a keeper! Enjoy the bounty of summer!
- 1 cup grated zucchini
- ½ cup frozen corn, thawed
- ¼ cup chopped onion
- 1 egg
- 1 cup baking mix (a good mix to have in the pantry--recipe posted June 29)
- 1 tablespoon milk
- ¾ teaspoons salt
- ½ teaspoon pepper
- Vegetable oil for cooking
- ⅓ cup sour cream
- ½ cup sliced cherry tomatoes
- Fresh basil sprigs
- In large bowl, stir together zucchini, corn,, onion, egg, baking mix, milk, salt and pepper.
- Grease a griddle or skillet with oil and heat over medium heat to about 350 degrees F. For each cake, pour ¼ cup batter onto hot skillet. Cook until golden brown on both sides. Be sure to press down after flipping from first side to get cake to cook through.
- Serve zucchini corn cakes topped with sour cream and tomatoes. Garnish with basil, if desired.