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Zucchini Corn Cakes
Category Baked Goods
Total Hits 1023
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The Recipe
1/2cupyellow cornmeaal
1/4teaspoonbaking soda
1/2teaspooncumin, ground
1 1/2tablespooncanola oil
1/2cupcorn, fresh or canned
1eachgreen onion, with top, minced (scallion)
1butter or margarine
1sour 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.

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