CORN AND ZUCCHINI CAKES RECIPE BY TASTY
Here's what you need: creamed corn, zucchinis, all purpose flour, garlic, paprika, kosher salt, pepper, cornmeal, nonstick cooking spray, olive oil, avocado crema, fresh scallion
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine the creamed corn, zucchini, flour, garlic powder, paprika, salt, pepper, and cornmeal and stir until well combined.
- Grease a baking sheet with nonstick spray. Using a ¼ cup (30 grams) measuring cup, scoop the batter into pancakes on the baking sheet.
- Bake for 10 minutes. Flip and brush with olive oil, then bake for another 10-15 minutes, until golden brown.
- Serve with avocado crema and scallions.
- Enjoy!
Nutrition Facts : Calories 286 calories, Carbohydrate 47 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, Sugar 3 grams
ZUCCHINI-CORN FRITTERS
Provided by Food Network Kitchen
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
- Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
- Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
- Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)
CORN AND ZUCCHINI PANCAKES
These savory corn and zucchini fritters use fresh seasonal produce to make a unique side for any of your grilled favorites. Perfect with grilled chicken, fish or beef. The zucchini helps to keep the cakes moist and the corn gives them a sweet crunch. It's a perfect way to sneak in more veggies, especially if you have some picky eaters in the family. Who can resist savory little pancakes?
Provided by Anne Talbot-Kleeman
Time 40m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.
- Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes.
- Serve warm.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 11.1 g, Cholesterol 13.3 mg, Fat 2.9 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 205.1 mg, Sugar 1.8 g
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
ZUCCHINI & SWEET CORN CASSEROLE RECIPE - (4.4/5)
Provided by á-168255
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. In a deep pan cook the onions, zucchini & corn about 15 minutes until soft. Remove from heat add basil, stir, cheeses, stir and egg. Stir to combine and transfer to casserole dish. Bake covered 25 minutes, uncover and bake 10 more minutes. Let stand 15 to 20 minutes before serving. Tip: Slice the zucchini and place on paper towels on a cookie sheet and refrigerate for about an hour first. The water will absorb so your casserole is not runny
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B
Categories Zucchini Side Dishes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
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