Zesty Zucchini Corn Cakes

Zesty Zucchini Corn Cakes
Ingredients
- 1 cup grated zucchini
- 1/2 cup frozen corn, thawed
- 1/4 cup chopped onion
- 1 egg
- 1 cup baking mix (a good mix to have in the pantry--recipe posted June 29)
- 1 tablespoon milk
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- Vegetable oil for cooking
Topping
- 1/3 cup sour cream
- 1/2 cup sliced cherry tomatoes
Topping (Optional)
- Fresh basil sprigs
Directions
Step 1 | |
In large bowl, stir together zucchini, corn,, onion, egg, baking mix, milk, salt and pepper. | |
Step 2 | |
Grease a griddle or skillet with oil and heat over medium heat to about 350 degrees F. For each cake, pour 1/4 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. | |
Topping | |
Step 3 | |
Serve zucchini corn cakes topped with sour cream and tomatoes. Garnish with basil, if desired. |