Zucchini Corn Cakes

Time & Yield

Yield: 4-5 Servings
Time: 45 Minutes

Ingredients

ZUCCHINI CORN CAKES

• 1 Egg

• 1 1/2 Zucchini

• 1/4 Cup Onion

• 1/2 Cup Corn (fresh or if frozen, thaw)

• 1/2 Cup Cornmeal

• 1/2 Cup AP Flour

• 1 Tbsp Milk

• 2 Tbsp Parmesan Parma

• Salt & Pepper to taste

• Vegetable Oil for pan frying

SOUR CREAM DIPPING SAUCE

• 1 Cup Sour Cream

• 1/4 Cup Grated Parmesan

• 1 Tsp Dijon Mustard

• Salt & Pepper to taste

Instructions

1. Using a food processor, process the zucchini and onion together. If you do not have a food processor, you can simply mince or grate the zucchini and onion and mix together in a large bowl. Fold in the corn.

2. To the zucchini and corn mixture, add the cornmeal, flour, salt and pepper, parmesan, the egg, and milk. Combine well and set aside.

3. Meanwhile, heat a large skillet on high heat. Add some vegetable oil.

4. Using a spoon or your hands put together small meatball-sized amounts of the mixture and put directly into the skillet.

5. Allow to get golden brown on both sides and cooked through.

6. While they are cooking, combine all ingredients for the dipping sauce. Taste for seasoning.

7. Remove the cooked fritters to a paper towel to drain and immediately season with salt while still hot. Finish the remaining patties.

8. Serve warm.

Source: The Veg Life