Zucchini Corn Cakes

From the kitchen of One Perfect Bite...I've carefully controlled my purchases at farm stands and green markets this summer. Last year, our farm share was too large for the two of us, and it led to waste, with much of the produce becoming fodder for the compost pile. This year, I've been very careful. Sensible planning, coupled with the reality of a smaller refrigerator have made it easier to keep purchases under control. I no longer buy flats of berries or lugs of tomatoes, and I generally limit myself to what we can consume within a week. I do get thrown off balance every now and then, usually because friends who still garden remember me from the days when I was feeding the immediate world. I ended up with 4 pounds of zucchini this weekend because of gifts we received from friends who like to share the bounty of their gardens. So, I spent today making pickles, quick bread and these lovely zucchini corn cakes. The pancakes are one of my favorite ways to use zucchini. I serve these as a side dish for the Silver Fox, but when he is traveling they serve as a main course for me. They are packed with flavor and quite easy and inexpensive to make. The recipe is straightforward and I do hope those of you who are dealing with extra zucchini will give it a try. Here is how these tasty cakes are made.

Zucchini Corn Pancakes...from the kitchen of One Perfect Bite inspired by Girl Versus Dough

Ingredients:
1 pound zucchini, grated
1 teaspoon salt
1 cup corn kernels, frozen, canned or roasted
4 large eggs, beaten
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1/2 cup shredded cheddar cheese
3/4 cups all-purpose flour
2 tablespoons olive oil

Directions:
1) Place grated zucchini in a colander. Add salt and gently toss to combine. Let sit for 10 minutes. Using a clean dish towel or cheese cloth, squeeze liquid from zucchini. I use a potato ricer for draining. It is faster and less messy than using a towel or cheese cloth.
2) In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and flour until well combined.
3) Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve immediately with sour cream or mayonnaise. Yield: 4 to 6 servings.

                    

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