Zucchini Corn Cakes
1/4 tsp. salt
2 ears fresh bi-color corn, kernels cut from cob (1 cup)
2 T chopped fresh cilantro
1/2 cup chopped Texas sweet onion
2 large eggs, beaten
1 cup pancake mix or buttermilk baking mix*
1/2 cup low-fat milk or low-fat soy milk
1/4 tsp. freshly ground pepper
Olive oil
Heat oven to 200. Combine zucchini, salt, corn, cilantro and onion in a large mixing bowl. Mix eggs, baking mix, milk and pepper in a separate bowl then combine with zucchini/corn mixture.
Heat a cast iron skillet over medium heat, if you don't have one - get one! Just kidding but not really, because nothing cooks like cast iron. Put about 1 tablespoon of olive oil on the skillet and let that heat up for a minute or two. Pour batter (about 1/4-1/3 cup) and cook until golden (about 2-4 minutes) on one side, then flip and cook until set (about another 2-4 minutes). Move to an oven safe dish or platter and keep warm in the oven while you are cooking the remainder of the batter.
This makes about 10-14 cakes, good with salsa, sour cream, or on their own.
*I make these gluten free with Pamela's Baking Mix - my family can't tell the difference!!
Posted by CSACulinaryFairy at 08-24-2011 
Categories: Vegetarian, Side Dish Recipes
Tags: Corn Texas Sweet Onions Squash
Categories: Vegetarian, Side Dish Recipes
Tags: Corn Texas Sweet Onions Squash
Comments