Sweet Summer Corn and Zucchini Cakes

I tried not to make you all wait too long for an idea of what to dallop that creamy buttermilk avocado dressing I put up earlier this week. For those of you who have already tried it, you most likely know it can really be used on and with anything. But, I know I sometimes need kitchen inspirations so here is my gift to all of you. These Sweet Summer Corn and Zucchini Cakes are the PERFECT recipient of your avocado dressing. 

But first…a little inspiration story. This year I am participating in a partial farm share program with my work. Honey Brook Organic Farm in Pennington, NJ is our provider and each week I a split a vegetable box with a coworker. We receive the box midweek so I often times have already gone grocery shopping and meal planning. So it takes a concerted and sometimes frantic effort from me to use up my crop share. I often times am throwing in vegetables to dishes that don’t quite fit just to try not to waste.

Today’s recipe is a bi-product of one of my weekly farm shares paired with whatever I had in my pantry. It also includes some necessary imagination. Believe it or not, the idea for the avocado dressing (while not part of my box) also came to me the same day. So naturally, I made it all at once so I could share with you. My husband loved it so much that it was on repeat for a few weeks. Now I’ve completely fool-proofed the recipe!

So here we go-Summer Corn and Zucchini Cakes TOPPED with the Creamy Avocado Buttermilk Dressing.

 It’s sweet,  savory, crunchy and the perfect summer night meal.

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…all for the love of the dish

Missy

Sweet Summer Corn and Zucchini Cakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

  • 1 cup cooked sweet corn kernels ( I used fresh from the cob)
  • 1 cup shredded zucchini
  • 2 eggs
  • 1 cup cornmeal
  • 1 tbsp basil, chiffonade
  • 1/4 cup low-fat milk
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Preheat the oven to 400 degrees. Also preheat a large pan or griddle pan.
  2. Mix all ingredients together in a large bowl. Fold together until well mixed and it becomes one large ball of moist "dough"
  3. Spray your pan or use a very small amount of oil. Then, taking about 1/4 cup at a time, scoop the mixture and smooth into pancake like rounds on your hot pan. Let cook for about 3 minutes and or until golden brown and easy to remove in one piece from the pan. Flip and repeat.
  4. Place your zucchini cakes onto a baking sheet and finish off in the oven for 5-7 minutes.
  5. Serve with a large scoop of Creamy Buttermilk Avocado Dressing and a diced tomato.

Notes

Would also pair well with Salsa or even just a little slab of butter!

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