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Recipe

Zesty Zucchini Corn Cakes

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Blogger Brooke McLay from Cheeky Kitchen serves up golden zucchini corn cakes for a perfect summer side or brunch.

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( 6 Ratings)

6 Ratings

5 Stars 67%

4 Stars 33%

3 Stars

2 Stars

1 Stars

Member Reviews ( 4 )

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PREP TIME 15 Min
TOTAL TIME 15 Min
SERVINGS 4

1: cup grated zucchini

1/2: cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag), thawed

1/4: cup chopped onion

1: egg

1: cup Original Bisquick® mix

1: tablespoon milk

3/4: teaspoon salt

1/2: teaspoon pepper

: Vegetable oil for cooking, if desired

1/3: cup sour cream

1: cup cherry tomatoes, quartered

: Fresh basil sprigs, if desired

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1 In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
2 Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
3 Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

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Expert Tips

Make ’em cheesy! Add 1/4 cup shredded sharp Cheddar or Parmesan cheese to the batter. Just make sure your griddle is well greased to keep the cheese from sticking while the corn cakes cook.

These corn cakes freeze well. Cool and place in resealable freezer plastic bag; seal bag and freeze up to 1 month. Reheat in the microwave on High 1 to 2 minutes.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 230

(Calories from Fat 90),

Total Fat 10g

(Saturated Fat 4g,
Trans Fat 1g),

Cholesterol 55mg;
Sodium 850mg;
Total Carbohydrate 28g

(Dietary Fiber 2g,
Sugars 6g),

Protein 5g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 4 Reviews View All

Posted 1/2/2013 1:43:42 PM REPORT ABUSE zucchini lady1 said:

Rating:

I appreciate all the reviews and comments - it helps me make up my mind if the recipe is worth saving...I love zucchini and am always looking for ways to fix it..thanks everyone for your imput! all your suggestions was very helpful.

This reply was: Helpful Inspiring

Posted 9/8/2012 7:13:49 PM REPORT ABUSE KateLZ said:

Rating:

Loved these, so I'm glad I doubled the recipe! Instead of regular onion, I added chopped green onion, which I think made it much more flavorful. I used canned corn, which worked fine too. I also added about a cup of shredded cheddar, and fried them about 2 minutes each side in oil. Messy but worth it. Didn't use the tomatoes, instead mixed more green onion into sour cream and dolloped it on top - yummy!

This reply was: Helpful Inspiring