WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Zesty Zucchini Corn Cakes

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

Save and Share

false

( 6 Ratings)

6 Ratings

5 Stars 67%

4 Stars 33%

3 Stars

2 Stars

1 Stars

Member Reviews ( 4 )

2c86cb90-43d8-4a54-82f1-02b8bc7d6062

Prep Time 15 min
Total Time 15 min
Servings 4

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

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.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 4g, 4% Trans Fat 1g 1% ),
Cholesterol: 55mg; 55%;
Sodium: 850mg; 850%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 2g 2% Sugars 6g 6% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 10%;
Calcium: 8%;
Iron: 8%;

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.

REVIEWS & COMMENTS

Be the first to review this recipe!

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