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Zucchini Corn Cakes
| Ingredients | |||
| 1/2 | cup | yellow cornmeaal | |
| 1/4 | cup | flour | |
| 1/4 | teaspoon | baking soda | |
| 1/2 | teaspoon | cumin, ground | |
| 1/4 | teaspoon | salt | |
| 1/4 | teaspoon | pepper | |
| 1 | each | zucchini | |
| 1 | each | egg | |
| 3/4 | cup | buttermilk | |
| 1 1/2 | tablespoon | canola oil | |
| 1/2 | cup | corn, fresh or canned | |
| 1 | each | green onion, with top, minced (scallion) | |
| 1 | butter or margarine | ||
| 1 | sour cream | ||
Directions: | |||
| In a large bowl, stir together cornmeal, flour, soda cumin, salt and pepper. Using large holes on a shredder, shred zucchini to make 3/4 cup (packed). Squeeze with your hands to extract excess moisture. In a medium-size bowl, mix egg, buttermilk, oil, zucchini, corn and green onion. Pour liquid into dry ingredients and stir until evenly moistened. Heat a large skillet or griddle over medium-high heat. Grease lightly with butter. Spoon about 2 tablespoons batter onto skillet for each cake, spreading batter to make 3 inch cakes. Cook until tiny bubbles form in the centers and edges of cakes appear dry; turn and cook other sides until browned and cakes puff slightly. Serve 2 or 3 cakes per person. Top each serving with sour cream as desired. | |||
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