Zucchini Corn Cakes
Zucchini corn cakes are a popular dish in Southern cuisine, especially during the summer when zucchini and corn are in season.
This is vegetarian and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Ingredients
- 2 cup Zucchini
- 1 cup Corn kernels
- 1 Egg
- 1/2 cup Flour
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoon Olive oil
Instructions
- Grate the zucchini and squeeze out the excess moisture.
- In a large bowl, combine the grated zucchini, corn kernels, egg, flour, baking powder, salt, and black pepper.
- Heat olive oil in a frying pan over medium heat.
- Scoop the zucchini corn mixture onto the pan, using about 1/4 cup for each cake.
- Flatten the mixture with a spatula and cook for about 3-4 minutes on each side, until golden brown.
- Remove the cooked cakes from the pan and place on a paper towel-lined plate to absorb any excess oil.
- Serve the zucchini corn cakes warm with your favorite dipping sauce or as a side dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.