eat make read

Day two brings more deliciousness. After being wowed by yesterday’s corn confetti I saved the leftovers and decided to incorporate them into some lively zucchini cakes. As I mentioned earlier, vegetables are still a bit of a challenge for me, but I’ve found a few ways that I can get a whole bunch of ingredients and still really like it. One is salsa. I mean, who doesn’t like salsa?

The second veggie bonanza comes in the form of cakes, like corn cakes or in this case corn and zucchini cakes. I had about a cup of the corn leftover from yesterday which was sprinkled with peppers and onion. In addition to that I shredded a zucchini, then squeezed as much liquid out of that I could get. Who knew zucchini has so much water in it?! In order to bind it I used some of my half white flour and eggs from the market. Pretty soon I had an ugly batter in front of me, a batter that may not look so hot but I had faith that it would be tasty.

True to form, my corn and zucchini cakes passed the test. They’re super moist and flavorful with little corn bursts every now and then. I especially like the salsa on top because it just adds an extra layer of flavor (not that the cakes need it) but also a different texture and a little sauciness, kind of like a savory syrup.

corn and zucchini cakes
makes 6 4-inch cakes

1 cup corn
1 medium zucchini, shredded and drained
1/2 cup flour (I used half white, which is like 1 part wheat/1 part white)
1 egg
1/2 cup milk
salt and pepper to taste
2 Tablespoons butter, divided

1
Combine flour, salt and pepper in a medium bowl.
2
Add egg and milk, stirring until you get a smooth, thick batter.
3
Incorporate the corn and zucchini.
4
Melt 1 Tablespoon butter in a large frying pan.
5
Pour 1/4 cup batter into the pan. I was able to place 3 cakes in the pan at once, do as many as you can.
6
Let cook until the cakes starts to brown, about 3 minutes. Flip and repeat.
7
When they’re all done, plate them and top with fresh salsa or whatever floats your boat.