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Zucchini corn cakes
ZUCCHINI CORN CAKES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1/2 c Yellow cornmeaal
1/4 c All-purpose flour
1/4 ts Baking soda
1/2 ts Ground cumin
1/4 ts Salt
1/4 ts Pepper
1 md (7oz) zucchini
1 Egg
3/4 c Buttermilk
1 1/2 tb Canola oil
1/2 c Fresh or canned whole corn
1 Green onion with top, minced
(scallion)
About one T butter or
Margarine
Sour cream
In a large bowl, stir together cornmeal, flour, soda
cumin, salt and pepper Using large holdes 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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| Free recipe:
Zucchini corn cakes
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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