Zucchini Corn Cakes
ready in: 30-60 minutes
recipe id: 60170
1/2 cup Yellow cornmeaal
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium zucchini
3/4 cup buttermilk
1 1/2 tablespoon canola oil
1/2 cup Fresh or canned whole corn
1 Green onion with top, minced (scallion)
1 tablespoon butter or margarine
In a large bowl, stir together cornmeal, flour, soda cumin, salt and pepper Using large holes on a shredder, shred zucchini to make 3/4 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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