Zucchini Corn Cakes
This scrumptious appetizer is made with cornmeal, buttermilk and zucchini.
Yield
12 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cornmeal
|
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 |
zucchini
|
|
|
| 1 | large |
eggs
|
|
| ¾ | cups |
buttermilk
|
|
| 1 ½ | tablespoon |
canola oil
|
|
| ½ | cup |
corn
fresh or canned |
|
| 1 |
scallions, spring or green onions
with top, minced (scallion) |
|
|
|
butter
or margarine |
*
|
||
|
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cornmeal
|
|
| 59 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
cumin
ground |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
zucchini
|
|
| 1 | each |
eggs
|
|
| 177 | ml |
buttermilk
|
|
| 23 | ml |
canola oil
|
|
| 118 | ml |
corn
fresh or canned |
|
| 1 | each |
scallions, spring or green onions
with top, minced (scallion) |
|
| 1 | x |
butter
or margarine |
*
|
| 1 | x |
sour cream
|
*
|
Directions
In a large bowl, stir together cornmeal, flour, soda cumin, salt and pepper.
Using large holes on a shredder, shred zucchini to make ¾ 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.
