Zesty Zucchini Corn Cakes
Zesty Zucchini Corn Cakes
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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. | |