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Zucchini Corn Cakes

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ready in: 30-60 minutes
serves/makes:   4

recipe id: 60170

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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
1 egg
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
sour cream


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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229 calories, 10 grams fat, 28 grams carbohydrates, 7 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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