Zesty Zucchini Corn Cakes

Zesty Zucchini Corn Cakes


  • 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


  • 1/3 cup sour cream
  • 1/2 cup sliced cherry tomatoes

Topping (Optional)

  • Fresh basil sprigs


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.
Step 3
Serve zucchini corn cakes topped with sour cream and tomatoes. Garnish with basil, if desired.