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.

Pankcakes with Fruit Topping

This tells you how far behind I am – this is a recipe from Valentine’s Day, which now seems like it was a decade ago. I have been cooking up a storm, but never think to take pictures anymore. I think I may post some recipes I have made just to get them on here and then if I make them again I will post the picture. Or, if anyone reads this and makes them, they could send me a picture 🙂

Fruit Pancakes
Pancake Ingredients
from Better Homes and Gardens NEW COOK BOOK
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tbsp baking powder
  • 1/4 tsp alt
  • 1 beaten egg
  • 1 cup milk
  • 2 tbsp canola oil
Directions
  1. Mix the dry ingredients together in a medium bowl.
  2. In a small bowl, whisk the milk, oil, an egg. 
  3. Add the wet ingredients to the dry ingredients and stir with a whisk just until blending. If you over mix the ingredients they will not give you a fluffy pancake. 
  4. Pour 1/4 cup of batter onto a preheated griddle or skillet. I find the griddle works much better for pancakes because you can make more at once and they don’t get crowded.
  5. Cook until lightly browned on each side.
Fruit Topping Ingredients
  • 1 cup of frozen mixed berries
  • 1 cup of milk
  • 1 egg yolk
  • sugar 

Directions


Whisk the egg yolk, milk, and 1 tbsp of sugar together in a small sauce pan. Place over medium heat and continually whisk to prevent curdling. Cook for 3 minutes. Add Fruit and continue to mix until the desired consistency is formed. Add more sugar to taste, if needed.