Recipe number 71215 is

Zucchini Corn Cakes

The ingredients are:
1/2 cup Yellow cornmeaal 1/4 cup All-purpose flour 1/4 tsp Baking soda 1/2 tsp Ground cumin 1/4 tsp Salt 1/4 tsp Pepper 1 medium (7oz) zucchini 1 Egg 3/4 cup Buttermilk 1 1/2 tbsp Canola oil 1/2 cup Fresh or canned whole corn 1 Green onion with top, minced (scallion) About one T butter or Margarine Sour cream

The recipe yield is:
4 Servings

In a large bowl, stir together cornmeal, flour, soda cumin, salt and pepper Using large holdes on a shredder, shred zucchini to make 3/4 cup (packed). Squeeze with your hands to extract excess moisture. In a medium-size bowl, mix egg, buttermilk, oil, zucchini, corn and green onion. Pour liquid into dry ingredients and stir until evenly moistened. Heat a large skillet or griddle over medium-high heat. Grease lightly with butter. Spoon about 2 tablespoons bater onto skillet for each cake, spreading batter to make 3-inch cakes. Cook until tiny bbbles form in the centers and edges of cakes appear dry; turn and cook other sides until browned and cakes puff slightly. Serve 2 or 3 cakes per person. Top each serving with sour cream as desired.


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