Fresh Corn and Zucchini Cakes

Fresh Corn and Zucchini Cakes
Contributor
Fresh Corn and Zucchini Cakes
Whole Foods Market

Fresh Corn and Zucchini Cakes

These moist, tender little cakes are an easy and flavorful side dish to serve with simple grilled foods. They're excellent at room temperature, so consider making them ahead and packing them along in your cooler on your next picnic.

Click here to see In Season: Corn.

Click here to see 10 Great Zucchini Recipes to Use with Your Summer Bounty.

4
Servings
174
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 large eggs
  • 1/3 Cup low-fat buttermilk or low-fat milk
  • 1/3 Cup whole-wheat flour
  • 1 1/4 Teaspoon baking powder
  • 1/2 Teaspoon fine sea salt
  • 1/2 Teaspoon ground black pepper
  • 1 ear sweet corn, husked and kernels removed
  • 1 zucchini, grated (about 1 cup)
  • 1/3 Cup chopped onion
  • 1/3 Cup chopped mint
  • Zest of 1 lemon
  • 2 Teaspoons canola oil, preferably expeller-pressed, plus more as needed

Directions

In a large bowl, whisk together the eggs, buttermilk, flour, baking powder, salt, and pepper until smooth. Add the corn, zucchini, onion, mint, and zest and stir until combined.

Heat the oil in a large skillet over medium heat. Working in batches, drop batter by scant ¼-cup measures into the skillet. Cook, turning once, until browned and cooked through, 3-4 minutes per side (lower the heat if the pancakes begin to brown too deeply before the middle is cooked through). Add more oil between batches if necessary. Serve the pancakes warm or room temperature.

Nutritional Facts

Total Fat
6g
9%
Sugar
7g
8%
Saturated Fat
2g
8%
Cholesterol
27mg
9%
Carbohydrate, by difference
23g
18%
Protein
6g
13%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
65mg
7%
Choline, total
15mg
4%
Fiber, total dietary
3g
12%
Folate, total
25µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Niacin
2mg
14%
Phosphorus, P
85mg
12%
Selenium, Se
10µg
18%
Sodium, Na
320mg
21%
Water
34g
1%
Zinc, Zn
1mg
13%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.