Zucchini Corn Cakes
This scrumptious appetizer is made with cornmeal, buttermilk and zucchini.
fresh or canned
scallions, spring or green onions
with top, minced (scallion)
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.