How To make Zucchini Corn Cakes
Ingredients
1/2
cup
yellow cornmeaal
1/4
cup
flour
1/4
teaspoon
baking soda
1/2
teaspoon
cumin, ground
1/4
teaspoon
salt
1/4
teaspoon
pepper
1
each
zucchini
1
each
egg
3/4
cup
buttermilk
1 1/2
tablespoon
canola oil
1/2
cup
corn, fresh or canned
1
each
green onion, with top, minced (scallion)
1
butter or margarine
1
sour cream
Directions:
In a large bowl, stir together cornmeal, flour, soda cumin, salt and pepper. Using large holes on a shredder, shred zucchini to make 3/4 cup (packed). Squeeze with your hands to extract excess moisture. In a medium-size bowl, mix egg, buttermilk, oil, zucchini, corn and green onion. Pour liquid into dry ingredients and stir until evenly moistened. Heat a large skillet or griddle over medium-high heat. Grease lightly with butter. Spoon about 2 tablespoons batter onto skillet for each cake, spreading batter to make 3 inch cakes. Cook until tiny bubbles form in the centers and edges of cakes appear dry; turn and cook other sides until browned and cakes puff slightly.
Serve 2 or 3 cakes per person. Top each serving with sour cream as desired.
How To make Zucchini Corn Cakes's Videos
Zucchini corn fritters recipe
Zucchini Corn Fritters with Bacon
Short on time? All you need is 5 ingredients and 30 mins to whip up these easy Zucchini Corn Fritters with Bacon (RECIPE BELOW). They’re great for a quick dinner everyone will love.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:
Zucchini Corn Fritters with Bacon
Serves 4 Prep 10 mins
Cooking 20 mins
500g vine-ripened cherry tomatoes
8 bacon rashers
1 large zucchini, coarsely grated
420g can creamed corn
¾ cup (110g) self-raising flour
1 Preheat oven to 200°C. Line a baking tray with baking paper. Place the tomatoes on the lined tray. Spray with olive oil spray. Season. Bake for 10-15 mins or until the tomatoes begin to collapse.
2 Meanwhile, heat a large non-stick frying pan over high heat. Add the bacon and cook for 2 mins each side or until golden brown and crisp. Transfer to a plate. Cover with foil to keep warm.
3 Combine the zucchini, corn and flour in a large bowl. Season.
Spray the frying pan with olive oil spray. Reduce heat to medium. Add four ¼-cup (60ml) portions of the zucchini mixture to pan. Cook for 2 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 more batches, with the remaining zucchini mixture.
Divide the fritters, bacon and tomatoes among serving plates.
Make it ahead
Make fritters up to 3 days ahead. Store, covered, in fridge. Cook the bacon and tomatoes just before serving.
Want more quick dinners? Check out our easy dinner recipes playlist:
which includes:
Honey soy pork tacos:
15-minute veggie noodles with chorizo:
Haloumi and spiced lentil veggie:
15-minute one-pan chicken with bocconcini and olives:
Zucchini Fritters
Extra crispy, extra tasty fritters!
My family goes crazy for these Zucchini Corn Fritters #shorts
Miguel Maestre’s Corn & Zucchini Fritters | Studio 10
Subscribe now for more!
Check out our home on 10play:
Miguel is one of our favourites and a hero in the kitchen as well as a treasured member of ‘The Living Room’ family. He has a brand new cookbook out called ‘Feast: 100 Generous Dishes To Share’ and has a simple yet delicious recipe for us. #Studio10
Start your day with a dose of sunshine ???? and join the feelgood fun ???? with Sarah Harris and Tristan MacManus every weekday from 8am on Network 10 Australia!
Facebook:
Twitter: (@studio10au)
Instagram: (@studio10au)
Corn Zucchini Fritters (Gluten-Free)
Big thank you to the sponsor of our video today: Giant Eagle.
If you'd like to support us, check out our private membership here:
❤️
Check out the PDF/files on our NEW website for easy printing!
Enter our 2023 April Contest:
1.) Subscribe to our YouTube channel
2.) Leave a comment with #jaroudigiveaway
We will pick one random winner for a Ninja Creami 7-in-1 Ice Cream Maker on the last day of April.
Open World Wide.
Corn Zucchini Fritters
By: The Jaroudi Family
Makes 10 large fritters (or 20 small fritters)
Ingredients:
2 ½ cups of shredded zucchini (squeeze as much liquid out as you can) [390 g]
2 cups corn kernels (can be frozen or cooked) [328 g]
1 cup chickpea flour [120 g]
4 flax eggs (4 Tbsp flax meal mixed with 12 Tbsp water) [190 g]
1 Tbsp white miso
1 tsp baking powder
1 tsp onion powder
1 tsp garlic powder
Applesauce -or- Ketchup for serving
Directions:
1.) Add all the ingredients for the fritters in a large bowl. You should be able to form patties from the mixture.
2.) Preheat the oven to 375 degrees.
3.) Form ten fritter patties on a baking sheet lined with parchment paper.
(I use the palm of my hands as a guide on how large to make them)
4.) Bake for 15 minutes; flip the fritters over and bake for another 15 minutes.
5.) Serve with applesauce or ketchup.
-----
Free Private Facebook Group Community:
The New E-Cookbook - Weight Loss V3:
E-Cookbook - Weight Loss V2:
E-Cookbook Weight Loss V1:
-----
Old Website:
thejaroudifamily.com
-----
Interested in the products we mentioned?
Check Out Our Amazon Recommendations:
If you choose to purchase anything through this link, we receive a small commission at NO extra cost.
As Amazon Associates, we earn from qualifying purchases.
---
My story in Forks Over Knives:
---
Pittsburgh Plant-Based Group
---
Follow over on social media:
Instagram - @thejaroudifamily
Facebook:
#wholefoodplantbased #vegan #plantbasedweightloss