Zucchini Corn Cakes Recipe

Name: Zucchini Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cornmeal; 1/4 cup flour, all-purpose; 1/4 teaspoon baking soda; 1/2 teaspoon cumin ground; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 each zucchini; 1 each eggs; 3/4 cups buttermilk; 1 1/2 tablespoon canola oil; 1/2 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

Servings: persons

1/2 cup cornmeal
1/4 cup flour, all-purpose
1/4 teaspoon baking soda
1/2 teaspoon cumin ground
1/4 teaspoon salt
1/4 teaspoon black pepper
1 each zucchini
1 each eggs
3/4 cups buttermilk
1 1/2 tablespoon canola oil
1/2 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

1
In a large bowl, stir together cornmeal, flour, soda cumin, salt and pepper.
2
Using large holes on a shredder, shred zucchini to make 3/4 cup (packed).
3
Squeeze with your hands to extract excess moisture.
4
In a medium-size bowl, mix egg, buttermilk, oil, zucchini, corn and green onion.
5
Pour liquid into dry ingredients and stir until evenly moistened.
6
Heat a large skillet or griddle over medium-high heat.
7
Grease lightly with butter.
8
Spoon about 2 tablespoons batter onto skillet for each cake, spreading batter to make 3 inch cakes.
9
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.
10
Serve 2 or 3 cakes per person.
11
Top each serving with sour cream as desired.

714

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: 1/2 cup cornmeal, 1/4 cup flour, all-purpose, 1/4 teaspoon baking soda, 1/2 teaspoon cumin ground, and more.

Yes, Zucchini Corn Cakes 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.

Zucchini Corn Cakes

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