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Zucchini Corn Cakes

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













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


½ cup cornmeal
¼ cup all-purpose flour
¼ teaspoon baking soda
½ teaspoon cumin
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


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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