Zesty Zucchini Corn Cakes
By á-4202
Ingredients
- 1 cup grated zucchini
- 1/2 cup frozen corn, thawed
- 1/4 cup chopped onion
- 1 egg
- 1 cup biscuit mix
- 1 TBS milk
- 3/4 tsp salt
- 1/2 tsp pepper
- Vegetable oil of cooking, if desired
- 1/3 cup sour cream
- 1 cup cherry tomatoes, quartered
- Fresh basil sprigs, if desired
Details
Servings 4
Preparation time 15mins
Cooking time 15mins
Preparation
Step 1
1) In large bowl, stir together zucchini, corn, onion, egg, biscuit mix, milk, salt and pepper.
2) Grease griddle or skillet with oil; heat over med heat. For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden grown on both sides.
3) Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.
Make 'em cheesy: Add 1/4 cup shredded cheddar or Parmesan cheese to batter.
These corn cakes freeze well. Cool and place in resealable freezer bag; seal bag and freeze up to 1 month. Reheat in the microwave on high 1 - 2 mins.
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