Zucchini Corn Cakes

By bweber

Ingredients

• 1 cup grated zucchini
• 1/2 cup Green Giant™ Steamers™ Niblets® 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

Details

Servings 1
Cooking time 15mins
Adapted from bettycrocker.com

Preparation

Step 1

1 In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.

2 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.

3 Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.