Zucchini corn cakes

Yield: 4 Servings

Measure Ingredient
½ cup Yellow cornmeaal
¼ cup All-purpose flour
¼ teaspoon Baking soda
½ teaspoon Ground cumin
¼ teaspoon Salt
¼ teaspoon Pepper
1 medium (7oz) zucchini
1 \N Egg
¾ cup Buttermilk
1½ tablespoon Canola oil
½ cup Fresh or canned whole corn
1 \N Green onion with top, minced
\N \N (scallion)
\N \N About one T butter or
\N \N Margarine
\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.

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