Zesty Zucchini Corn Cakes

Zesty Zucchini Corn Cakes

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

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

servings

1
cup grated zucchini
1/2
cup Green Giant™ 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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

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