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 |
*
|
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.
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