Zesty Zucchini Corn Cakes Recipes

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CORN AND ZUCCHINI CAKES RECIPE BY TASTY



Corn And Zucchini Cakes Recipe by Tasty image

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

1 ½ cups creamed corn
2 zucchinis, shredded and squeezed to remove excess water
1 cup all purpose flour
1 teaspoon garlic
½ teaspoon paprika
1 teaspoon kosher salt
½ teaspoon pepper
⅓ cup cornmeal
nonstick cooking spray, for greasing
olive oil, for brushing
avocado crema, for serving
fresh scallion, for serving

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

ZESTY ZUCCHINI CORN CAKES



Zesty Zucchini Corn Cakes image

Ready to eat in only 15 minutes, our golden brown Zesty Zucchini Corn Cakes are the perfect choice for a tasty side or vegetarian brunch option.

Provided by By Brooke Lark

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 12

1 cup grated zucchini
1/2 cup frozen corn (from 12-oz bag), thawed
1/4 cup chopped onion
1 egg
1 cup Original Bisquick™ mix
1 tablespoon milk
3/4 teaspoon salt
1/2 teaspoon pepper
Vegetable oil for cooking, if desired
1/3 cup sour cream
1 cup cherry tomatoes, quartered
Fresh basil sprigs, if desired

Steps:

  • In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
  • Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
  • Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 6 g, TransFat 1 g

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