Zesty Zucchini Corn Cakes
  • 1 cup grated zucchini
  • ½ cup frozen corn, thawed
  • ¼ cup chopped onion
  • 1 egg
  • 1 cup baking mix (a good mix to have in the pantry--recipe posted June 29)
  • 1 tablespoon milk
  • ¾ teaspoons salt
  • ½ teaspoon pepper
  • Vegetable oil for cooking
  • ⅓ cup sour cream
  • ½ cup sliced cherry tomatoes
  • Fresh basil sprigs
  1. In large bowl, stir together zucchini, corn,, onion, egg, baking mix, milk, salt and pepper.
  2. Grease a griddle or skillet with oil and heat over medium heat to about 350 degrees F. For each cake, pour ¼ cup batter onto hot skillet. Cook until golden brown on both sides. Be sure to press down after flipping from first side to get cake to cook through.
  1. Serve zucchini corn cakes topped with sour cream and tomatoes. Garnish with basil, if desired.
Recipe by Baking Free at https://gfbakingfree.com/its-not-summer-without-zesty-zucchini-corn-cakes/