Friday, July 27, 2012

Zucchini corn cakes

After seeing the fresh fruits and vegetables at the farmer's market today, I was inspired to create a recipe using seasonal vegetables. The results were delicious.

1 zucchini grated (1 c)
2 ears of corn (3/4 c fresh, uncooked kernels)
1/4 c minced onion
1 grated or minced garlic clove
1 T basil finely chopped (any herb will work as a substitute)
1/4 c grated parmesan cheese
1/3 c flour
1 1/4 t baking powder
2 eggs
1 1/2 T milk
Salt and pepper
Sour cream (optional)

Whisk together flour, baking powder, eggs, milk and a generous amount of salt and pepper until smooth.

Grate the zucchini, squeeze out excess water and add to egg mixture. Remove corn from cob and add to bowl. Mix in onion, garlic, basil and parmesan.

Grease griddle or pan with butter and heat to 300 degrees. Use 1/4 c batter for each cake (I used a greased ice cream scoop). Flip when golden brown. Serve with sour cream or plain yogurt.

Have a happy weekend!

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