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

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.