Yield: 4 Servings
|½ cup||Yellow cornmeaal|
|¼ cup||All-purpose flour|
|¼ teaspoon||Baking soda|
|½ teaspoon||Ground cumin|
|1 medium||(7oz) zucchini|
|1½ tablespoon||Canola oil|
|½ cup||Fresh or canned whole corn|
|1 \N||Green onion with top, minced|
|\N \N||About one T butter or|
|\N \N||Sour cream|
In a large bowl, stir together cornmeal, flour, soda cumin, salt and pepper Using large holdes 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 bater onto skillet for each cake, spreading batter to make 3-inch cakes. Cook until tiny bbbles 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.