Zucchini Corn Cakes (#2097)

Serves
Ready
12
45
Minutes
Prep
Cook
30
Minutes
15
Minutes
Categories
Breads Cakes Breakfast
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Ingredients

  • 1/2 cup Cornmeal
  • 1/4 cup All-Purpose Flour
  • 1/4 tsp Baking Soda
  • 1/2 tsp Cumin ground
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 Zucchini
  • 1 Eggs
  • 3/4 cups Buttermilk
  • 1 1/2 Tbsp Canola Oil
  • 1/2 cup Corn fresh or canned
  • 1 Scallions, Spring Or Green Onions with top, minced (scallion)
  • 1 Butter or margarine
  • 1 Sour Cream

Directions

  1. In a large bowl, stir together cornmeal, flour, soda cumin, salt and pepper.
  2. Using large holes on a shredder, shred zucchini to make 3/4 cup (packed).
  3. Squeeze with your hands to extract excess moisture.
  4. In a medium-size bowl, mix egg, buttermilk, oil, zucchini, corn and green onion.
  5. Pour liquid into dry ingredients and stir until evenly moistened.
  6. Heat a large skillet or griddle over medium-high heat.
  7. Grease lightly with butter.
  8. Spoon about 2 tablespoons batter onto skillet for each cake, spreading batter to make 3 inch cakes.
  9. 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.
  10. Serve 2 or 3 cakes per person.
  11. Top each serving with sour cream as desired.
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