Mini Corn Zucchini Cakes


10 people

Cooking Time

40 minutes

Total Time

40 minutes

  • Olive oil

  • 2 ears corn, corn cut off the cob

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 1 cup grated zucchini

  • 1/2 cup diced red bell pepper

  • 1/4 cup cornmeal

  • 2 eggs, lightly beaten

  • Salt and pepper, to taste

  • Sour cream, for serving

  • Chopped cilantro, for serving

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    Up your veggie game with these Mini Corn Zucchini Cakes.

    1. In a large skillet over medium-high heat add 1/2 tablespoon of olive oil and corn cut off the cob. Stir in garlic powder and onion powder. Saute for 5 minutes, or until corn is lightly charred.
    2. Add zucchini and red bell pepper. Stir and saute for 2 minutes. Season with salt and pepper.
    3. Remove from heat cool for 5 minutes. Add veggies to a large bowl and stir in cornmeal and eggs. Add more salt and pepper if necessary.
    4. Heat 1 1/2 tablespoons of olive oil in a skillet until it starts to sizzle. To create mini cakes, place the top of a mason jar in the skillet and fill with zucchini and corn mixture. Cook for about 5 minutes, or until one side is golden. Remove mason jar lid, flip and cook for another 5 minutes, or until golden. Remove from oven and drain on a paper towel lined plate.
    5. When ready to serve, top with sour cream and cilantro and enjoy!
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