Friday, July 22, 2016

Zucchini Corn Cakes

This is the time of the year that many of us find ourselves with lots of zucchini and yellow summer squash.  I'm never unhappy to find lots of it in my CSA box because you can do so many different things with it.  I know that the latest thing is zucchini noodles.  I don't have a vegetable spiralizer yet.  Maybe something I'll need to get?  These squash cakes are good for breakfast as well as other meals.  The recipe came from Madison Magazine.

1-2 tablespoons of sunflower oil or oil of your choice for frying the cakes
2 cups shredded zucchini or yellow summer squash
3/4 to 1 cup corn (I used frozen corn) you could use 1-2 ears of fresh corn kernels
1/2 cup finely diced red onion (I used a white onion from our farm)
2 garlic cloves, minced (I used 3 cloves of fresh garlic, minced)  It is only available for a short time of the year.  It is milder than the cured garlic and must be refrigerated or it will get moldy.
1/2 cup organic cornmeal
1/2 cup organic all-purpose flour
1/2-1 teaspoon ground cumin
1/2 teaspoon kosher salt
a pinch of pepper
a handful of cilantro, roughly chopped
1 large egg
juice from 1/2 lime
Sour cream and extra cilantro, optional

Preheat and grease heat a frying pan or griddle.

Combine the zucchini, corn, onion, garlic, cornmeal, flour, cumin, salt, pepper, cilantro, egg and lime juice.  Stir until everything is combined and the mixture resembles a thick pancake batter.

Use a 1/3 cup measuring cup to scoop out portions of the batter onto the skillet or griddle.  Even out the batter into circles and let cook for about 5-6 minutes, until the bottom is golden brown.  Flip the cakes and cook for another 3-4 minutes.

Keep the cakes warm in a low oven until they are all cooked.  Serve with sour cream and additional cilantro if desired.

Adapted from Madison Magazine.

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