Corn and Zucchini Cakes

Between our CSA and garden, we have more sweet corn and zucchini than we know what to do with! We get a dozen ears of corn each week, which means J and I need to eat an ear a night…eek! The first week of sweet corn J was in CA and we were going out-of-town for the weekend. This meant I needed to single-handedly consume at least 8 ears in 4 days so we’d be on track for them to get eaten up within a week. I rarely turn down challenges, so I managed to eat corn 2 (sometime 3) times a day while J was gone. There were only 2 ears left when he got home 🙂

After that corn-filled week, I decided it was time to mix things up a bit. There was no way I was eating corn everyday for the rest of the summer. We had a few ears with dinners during the week, but then I decided to cut the kernels off the cob and use them in a few recipes. I also had a ton of zucchini on hand, which I had shredded up when I made Ambitious Kitchen’s Zucchini Brownies. The brownies only used a cup, so I was left with 3 cups of shredded zucchini.

photo(4)So now I was left with 3 cups of shredded/julienned zucchini and 5 cups of fresh sweet corn. Now what?? First, came a salsa-dip inspired by Smitten Kitchen’s charred corn tacos and zucchini-radish salsa.  I didn’t have any radishes on-hand and we were having a cookout in a few days, so I opted for making a dip instead. I will hopefully post that recipe soon. Then came corn and zucchini cakes, inspired by this post on Serious Eats‘ and this post on Whole Foods‘ blogs. I pretty much used serious eats’ recipe as the flavor guide and whole foods’ recipe as the logistical guide.

Zucchini Corn Cakes
Recipe adapted from Serious Eats and Whole Foods

Ingredients

  • 2 eggs
  • 1/2 cup buttermilk (I use buttermilk powder + water)
  • 1 tbsp oil (this was on accident, so you probably don’t need it)
  • 1/2 cup whole wheat flour
  • 1 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cups zucchini, julienne or shredded
  • 1 cups corn kernels
  • 1 small hot red pepper, diced with seeds removed (you can keep the seeds in to make it spicier if you’d like)
  • 1 tbsp cilantro, diced

image(7)Directions

  1. In a large bowl, whisk the eggs, buttermilk, and oil.
  2. In a medium bowl, mix the flour, baking powder, salt, and pepper.
  3. In a medium bowl, mix the zucchini, corn, pepper, and cilantro.
  4. Add the flour mixture to the egg mixture and stir well.
  5. Add the zucchini mixture to the egg-flour mixture and mix well.
  6. Heat a pancake griddle to 300F. Using a large spoon (usually tablespoon size), scoop batter on the griddle. Cook for 3-5 minutes on each side, or until lightly browned.*
  7. Serve warm or room-temperature. They are tasty plain, but you could top them with sour cream if you wanted.

*I was worried about the centers being done, so I ended up putting the finished cakes back on the griddle once they were all done.

====

2017 update

We no longer have a griddle so I decided to attempt a baked version. I hadn’t been super happy with the rubbery-texture last time, so I decided I would try a modified recipe. The end result was great – our daughter couldn’t get enough!

Ingredients:

  • 2 small zucchinis, grated
  • 1 cup of thawed corn kernels, thawed
  • 4 large eggs, beaten
  • 1 tsp mixed spices (garlic, italian seaoning
  • 1/2 cup shredded cheddar cheese
  • 1 cups all-purpose flour

Directions:

  1. Mix vegetables together and stir in spices.
  2. Whisk eggs in a bowl. Add flour and vegetable mixture, mix well.
  3. Stir in cheese
  4. Pour mixture into a sprayed baking disk (I used 9×13)
  5. Bake at 375F x 30 min
  6. Use a toothpick to test doness. It should come out clean. Cut into squares.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a free website or blog at WordPress.com.

Up ↑

Grateful Grazer

Plant-Based Recipes by Dietitian Stephanie McKercher, MS, RDN

The Science of Mom

The Heart and Science of Parenting

bitemywordsdotcom.wordpress.com/

Dispelling nutrition myths, ranting, and occasionally, raving

Styleberryhome.com

Realistic nutrition to promote health so you can experience life

Half Baked Harvest

Made with Love

Precious Little Sleep

Baby Sleep for Modern Parents

The Lean Green Bean

Balanced. Simple. Real.

MADE EVERYDAY

Realistic nutrition to promote health so you can experience life

MamaDoctorJones

Realistic nutrition to promote health so you can experience life

Comet Confections

The sweet stories of a baking blogger

Living Savvy

Realistic nutrition to promote health so you can experience life

Joanne Eats Well With Others

Realistic nutrition to promote health so you can experience life

Pennies & Pancakes

Realistic nutrition to promote health so you can experience life

True Tiger Recordings

Realistic nutrition to promote health so you can experience life

{Style with Cents}

Realistic nutrition to promote health so you can experience life

Fat Girl Trapped in a Skinny Body

Realistic nutrition to promote health so you can experience life

The Mustard Ceiling blog

Realistic nutrition to promote health so you can experience life

%d bloggers like this: