Summer Harvest Veggiecakes Recipe

Name: Summer Harvest Veggiecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium zucchini, coarsely grated (about 2 cups); 1 small carrot, finely shredded (about 2/3 cup); 1 1/4 teaspoons kosher salt, divided; 1/2 cup light sour cream; 3 tablespoons chopped fresh parsley; 1/2 teaspoon fresh lemon zest; 1 dash Sriracha Sauce; 1/3 cup fresh corn kernels; 2 eggs, lightly beaten; 2 green onions, sliced; 3 tablespoons fresh bread crumbs; 3 tablespoons cornmeal; 1 roma tomato, finely diced; 2 tablespoons oil, for frying

Servings: persons

1 medium zucchini, coarsely grated (about 2 cups)
1 small carrot, finely shredded (about 2/3 cup)
1 1/4 teaspoons kosher salt, divided
1/2 cup light sour cream
3 tablespoons chopped fresh parsley
1/2 teaspoon fresh lemon zest
1 dash Sriracha Sauce
1/3 cup fresh corn kernels
2 eggs, lightly beaten
2 green onions, sliced
3 tablespoons fresh bread crumbs
3 tablespoons cornmeal
1 roma tomato, finely diced
2 tablespoons oil, for frying

1
Grate zucchini and carrot, using the shredding disk of a food processor. Place in a colander and toss with 1/2 teaspoon salt. Let stand 30 minutes.
2
In a small bowl, mix together sour cream, parsley, lemon zest, Sriracha sauce and 1/4 teaspoon salt. Refrigerate.
3
Squeeze zucchini/carrot mixture in cheesecloth or strong paper towel to remove as much liquid as possible. Transfer to a medium bowl and stir in corn, egg, onions, bread crumbs, corn meal and 1/2 teaspoon salt.
4
Heat a large skillet to medium heat, and coat the bottom with oil (If the temperature is too high, the outside will get too brown before the inside is fully cooked.). Add 1/4 cup of the mixture for each pancake, pressing lightly with the bottom of the measuring cup to flatten. Cook until golden, about 3-4 minutes on each side. Drain on a paper-towel-lined plate, and place in a warm oven until all pancakes are cooked. Serve with the sour cream sauce and tomato.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium zucchini, coarsely grated (about 2 cups), 1 small carrot, finely shredded (about 2/3 cup), 1 1/4 teaspoons kosher salt, divided, 1/2 cup light sour cream, and more.

Yes, Summer Harvest Veggiecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Harvest Veggiecakes

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