Zucchini Corn Cakes

⁽¹⁾

This scrumptious appetizer is made with cornmeal, buttermilk and zucchini.

45 minutes Prep: 30 minutes Cook: 15 minutes

61 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

1/2	cup	cornmeal
1/4	cup	flour, all-purpose
1/4	teaspoon	baking soda
1/2	teaspoon	cumin	ground
1/4	teaspoon	salt
1/4	teaspoon	black pepper
1	each	zucchini
1	each	egg
3/4	cups	buttermilk
1 1/2	tablespoon	canola oil
1/2	cup	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 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.

Reviews

Great recipe! My family loved it.
over 7 years ago

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Nutrition Facts

Serving Size 52g

Amount per Serving

Calories 61 35% of calories from fat

	% Daily Value*
Total Fat 2.0g	4%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 16mg	5%
Sodium 87mg	4%
Total Carbohydrate 9.0g	3%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 2.0g	4%