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:
Ingredients:
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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