Tuesday, September 2, 2014

GF Zucchini Corn Cakes

Yesterday, we had my family over to celebrate Labor Day.  As it usually happens, we had several left over ears of corn.  As I was planning tonight's meal, I started thinking how I could make a new side-dish rather than just reheating the corn.  Corn cakes came to mind.  The corn cakes that I came up with were packed with lots of veggie goodness!  Because they were lightly fried and made with corn meal, the boys thought they tasted a little bit like a hush puppy so they had no trouble eating them. Sometimes, a mother has to get sneaky with serving vegetables!  The zuchinni corn cakes made a fast and easy alternative to a regular starch.  They took less than 10 minutes to prep and then 15-20 minutes to pan fry them.  If you like fried zuchinni, this recipe would be worth a try!

GF Zuchinni Corn Cakes

Kernels from 2 corn cobs
1 small zuchinni, shredded
1 small summer squash, shredded
1 small onion, shredded
2 eggs, slightly beaten
1 cup corn meal
1 cup GF multipurpose flour
2 tbsp milk
1/4 cup grated Parmesan 
Salt & Pepper to taste
Oil for frying

Cover the bottom of a skillet with a 1/4 inch of oil and heat over a med-high burner. Mix all the  ingredients together in a large bowl.

Use an ice cream scoop to make each cake.  Place th cakes in the hot oil and cook for 2-4 minutes on each side.  Gently press down on the cakes when you turn them over.  This will flatten them out.  Drain the cakes on a paper towel lined plate before serving.  Enjoy!

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