With summer just starting, many of you will have a plethora of zucchini in that home garden you planted. When you get tired of eating it steamed and in bread form, this is a great alternative! We've been making this recipe for a few years now, thanks to my wonderful friend Meredith. Thought you could use it when you are scratching your head over what to do with all that darn zucchini! Great as a side dish or as a meal by themselves. We love these!
2 TBSp finely chopped fresh mint
4 seeded, diced tomatoes (I use Romas because they are so firm)
4 ears of corn, roasted and corn scrapped off (or two cans of corn drained)
4 small zucchini, grated
1/2 cup finely diced white onion
2 eggs, separated
1/2 tsp. salt
1 tsp. baking powder
2/3 c. flour
1/2 c. vegetable oil
Sour Cream
Combine mint and tomato in a small bowl. Set aside. Combine corn, zucchini, onion, egg yolks, salt, baking powder, and flour in a bowl until well incorporated. Beat egg whites until stiff peaks form. Fold egg whites gently into zucchini mixture. Heat vegetable oil in large pan. Use a 1/3 measuring cup to scoop zucchini mixture into hot oil. Flatten to form a pancake. Flip when the side facing down in light brown and crisp. Allow other side to do the same. Serve warm topped with sour cream and tomato mint relish. Makes 12 cakes (you will always wish you made more!)
photo courtesy of my friend, Meagan.
Zucchini Corn Cakes
2 TBSp finely chopped fresh mint
4 seeded, diced tomatoes (I use Romas because they are so firm)
4 ears of corn, roasted and corn scrapped off (or two cans of corn drained)
4 small zucchini, grated
1/2 cup finely diced white onion
2 eggs, separated
1/2 tsp. salt
1 tsp. baking powder
2/3 c. flour
1/2 c. vegetable oil
Sour Cream
Combine mint and tomato in a small bowl. Set aside. Combine corn, zucchini, onion, egg yolks, salt, baking powder, and flour in a bowl until well incorporated. Beat egg whites until stiff peaks form. Fold egg whites gently into zucchini mixture. Heat vegetable oil in large pan. Use a 1/3 measuring cup to scoop zucchini mixture into hot oil. Flatten to form a pancake. Flip when the side facing down in light brown and crisp. Allow other side to do the same. Serve warm topped with sour cream and tomato mint relish. Makes 12 cakes (you will always wish you made more!)
photo courtesy of my friend, Meagan.
These sound delicious. I love corn + veggie cakes.
ReplyDeleteThis sounds good. I wonder if my kiddos would give it a try. :)
ReplyDeleteThese were good - I made them on the 4th. I used frozen corn, roasted under the broiler in the oven. I also added some garlic salt, fresh herbs from my neighbor's garden and fresh cilantro. I served it with canned, cooked tomatoes (mexican style) instead of fresh because I don't love fresh tomatoes and to add a little kick. Oh and some fresh avocado and cilantro on top as well. They tasted pretty close to my favorite corn cakes from Cheesecake Factory. Now, I just need to figure out their sauce recipe. yum!
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