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Zucchini Corn Cakes

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

Yield

12

servings

Prep

30

min

Cook

15

min

Ready

45

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

½ cup cornmeal
¼ cup all-purpose flour
¼ teaspoon baking soda
*
½ teaspoon cumin
ground
¼ teaspoon salt
¼ teaspoon black pepper
*
1 each zucchini
1 each eggs
¾ cups buttermilk
1 ½ tablespoon canola oil
½ 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 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 6135% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 87mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 6%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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