Zucchini Corn Cakes

In recent years, the culinary world has seen a surge in the popularity of fresh, garden vegetables like zucchini and corn. Home cooks are increasingly drawn to these versatile ingredients, not just for their taste but also for their health benefits. This recipe for Crispy Zucchini Corn Cakes Delight showcases the delightful combination of these two vegetables, creating a dish that is both satisfying and nutritious. The crispy texture of the cakes, paired with the fresh, sweet flavors of zucchini and corn, makes this recipe a standout choice for any meal.

Discover the joy of cooking with fresh garden ingredients through this Crispy Zucchini Corn Cakes recipe. These delightful cakes combine the mild sweetness of zucchini and corn, resulting in a crispy texture that's perfect for any occasion. Enjoy them as a light snack, elegant appetizer, or tasty side dish. With simple ingredients and easy preparation, you can create a nutritious, flavorful dish that celebrates seasonal vegetables and supports local farmers. Embrace the freshness and savor every bite!

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Ingredients

2 medium zucchini, grated and moisture squeezed out

1 cup fresh corn kernels (or canned/frozen, drained)

1/2 cup all-purpose flour (or gluten-free flour)

1/2 cup cornmeal

2 large eggs

1/4 cup green onions, finely chopped

1/4 cup grated Parmesan cheese (optional)

1 tsp baking powder

1/2 tsp garlic powder

1/2 tsp smoked paprika

Salt and pepper to taste

2 tbsp olive oil (for frying)

Sour cream or yogurt, for serving

Fresh herbs (like cilantro or parsley), for garnish

Instructions

In a large mixing bowl, combine the grated zucchini, corn kernels, flour, cornmeal, eggs, green onions, and Parmesan cheese if using.

In a small bowl, whisk together the baking powder, garlic powder, smoked paprika, salt, and pepper. Add this mixture to the large bowl. Stir until everything is well combined and forms a batter.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Using a 1/4 cup measure, scoop the zucchini corn batter and drop it into the skillet, flattening each cake slightly with the back of a spatula.

Cook for 3-4 minutes until the bottom is golden brown, then flip and cook for another 3-4 minutes on the other side.

Remove the cooked cakes and place them on a paper towel-lined plate to absorb excess oil. Repeat with remaining batter, adding more oil as necessary.

Serve warm, topped with a dollop of sour cream or yogurt and garnished with fresh herbs.

Prep Time, Total Time, Servings: 15 min | 30 min | 4-6 servings