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Zesty Zucchini Corn Cakes are a delightful fusion of fresh ingredients that bring the vibrant flavors of summer to your plate. With their golden-brown exterior and tender, savory interior, these cakes are more than just a dish—they're a celebration of seasonal produce. Perfectly suited for a variety of occasions, whether it’s a sunny backyard gathering, a leisurely brunch with friends, or a healthy snack to enjoy on the go, these corn cakes are sure to impress.

Zucchini Corn Cakes

Discover the vibrant flavors of summer with Zesty Zucchini Corn Cakes! This delightful dish combines fresh zucchini and sweet corn for a deliciously crispy exterior and tender interior, perfect for any gathering or as a healthy snack. Packed with nutrients and easy to customize, these corn cakes can be served with dips or alongside fresh salads. Enjoy a guilt-free treat that’s both nutritious and satisfying, making mealtime a celebration of flavor.
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Ingredients
  

2 medium zucchinis, grated

1 cup fresh corn kernels (or canned/frozen, drained)

1/2 cup all-purpose flour (can substitute with gluten-free flour)

1/2 cup almond meal or breadcrumbs

2 large eggs, beaten

1/4 cup green onions, finely chopped

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh parsley, chopped (optional)

1/4 cup grated Parmesan cheese (optional)

Olive oil or avocado oil, for frying

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Prepare the Zucchini: Begin by grating the zucchinis. After grating, place them in a clean kitchen towel or paper towel and squeeze out as much moisture as possible. This step is crucial to ensure your cakes are not soggy.

    Mix the Batter: In a mixing bowl, combine the grated zucchini, fresh corn kernels, flour, almond meal (or breadcrumbs), beaten eggs, green onions, garlic powder, smoked paprika, salt, black pepper, and parsley (if using). Mix until all ingredients are well incorporated.

      Add Cheese: If you’re using Parmesan cheese, fold it into the mixture. It adds a nice umami flavor to your corn cakes.

        Heat the Pan: In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Ensure the oil is hot before adding the mixture.

          Form the Cakes: Take a small handful of the mixture (about 1/4 cup) and form it into a patty. Gently place it in the hot skillet. Repeat with the remaining mixture, making sure not to overcrowd the pan.

            Cook: Fry the cakes for about 4-5 minutes on each side, or until they’re golden brown and crispy. You can adjust the heat if they are browning too quickly.

              Drain Excess Oil: Once cooked, transfer the cakes to a paper towel-lined plate to drain excess oil.

                Serve: Serve warm, with a dollop of sour cream or Greek yogurt on the side. Garnish with additional chopped parsley or green onions if desired.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 4-6 (about 8 cakes)