The best delicious Zucchini Corn Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Zucchini Corn Cakes recipe today!
Hello my friends, this Zucchini Corn Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Zucchini Corn Cakes is amazingly delicious, and addictive, everyone will be asking for more Zucchini Corn Cakes.
What Makes This Zucchini Corn Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Zucchini Corn Cakes.
Ready to make this Zucchini Corn Cakes Recipe? Let’s do it!
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1/2 c Yellow cornmeaal
1/4 c All-purpose flour
1/4 ts Baking soda
1/2 ts Ground cumin
1/4 ts Salt
1/4 ts Pepper
1 md (7oz) zucchini
1 Egg
3/4 c Buttermilk
1 1/2 tb Canola oil
1/2 c Fresh or canned whole corn
1 Green onion with top, minced
(scallion)
About one T butter or
Margarine
Sour cream
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. 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.
Yields
4 Servings
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