ZUCCHINI CORN CAKES {VEGAN}
Provided by Veg Life Staff
Number Of Ingredients 15
Steps:
- Begin with making the "flax egg". Combine 1 Tbl of ground flax seed to 3 Tbl of water. Mix well and place in the refrigerator. 15 minutes minimum.
- Using a grater or food processor with the grating attachment, process the zucchini and onion together. Transfer to a large bowl and fold in the corn.
- To the zucchini and corn mixture, add the cornmeal, flour, salt and pepper, vegan parmesan (or nutritional yeast), the flax "egg" mixture and non-dairy milk. Combine well and set aside.
- Meanwhile, heat a large skillet on high heat. Add a small amount of oil.
- We used a mini scoop to get these small patties, but you could make them larger with an ice cream scoop or just use a spoon. It's a dense mixture, so flatten them slightly before flipping.
- Allow to get golden brown on both sides and cooked through.
- While they are cooking, combine all ingredients for the dipping sauce. Taste for seasoning.
- Remove the cooked patties to a paper towel to drain and immediately season with salt while still hot. Finish the remaining patties.
- Serve warm.
- Makes about 20 mini or 8-10 large.
FRESH CORN AND ZUCCHINI PANCAKES
Fluffy pancakes that use fresh corn, zucchini, and Parmesan cheese.
Provided by marylou
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Combine zucchini, corn, onion, and Parmesan cheese in a large bowl. Whisk flour, baking powder, milk, eggs, and melted butter in a separate bowl until moistened; pour batter over zucchini mixture. Stir until mixed.
- Heat vegetable oil in a griddle or skillet over medium-high heat. Drop 1/3 cup portions of the zucchini batter onto the griddle; pan-fry until browned, about 5 minutes on each side.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 24.8 g, Cholesterol 80.2 mg, Fat 11 g, Fiber 1.7 g, Protein 9.4 g, SaturatedFat 5.1 g, Sodium 228.6 mg, Sugar 3.7 g
ZUCCHINI CORN PANCAKES
These easy pancakes are the perfect side dish or appetizer to any meal. And best of all, they don't even taste "healthy"!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely. In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and flour until well combined. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve immediately.
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
ZESTY ZUCCHINI CORN CAKES
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
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
ZUCCHINI CORN CASSEROLE
I depend on fast and healthy meals that my whole family can enjoy-this is one of their favorites!-Nanci Keatley, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.
Nutrition Facts : Calories 168 calories, Fat 6g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 461mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
ZUCCHINI CORN BAKE
"I found the original version of this recipe in a magazine and decided to lighten it," says Diane Conser of Lakewood, New Jersey. "It's delicious!"
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended. , Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 229 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 417mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
JIFFY ZUCCHINI CORN CAKES
These are so simple and are a great side dish. The recipe came from and elderly man in my Mom's neighborhood. He grows zucchini and was always looking for new ways to use it.
Provided by Susan Robinson
Categories Other Side Dishes
Time 25m
Number Of Ingredients 3
Steps:
- 1. Put all ingredients in a mixing bowl, and stir until it is all mixed well
- 2. Drop by spoonful onto griddle or frying pan that has been heated with 1-2 tablespoons of oil.
- 3. Fry until golden brown on one side and then flip and brown the other side.
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