CORN AND ZUCCHINI CAKES RECIPE BY TASTY
Here's what you need: creamed corn, zucchinis, all purpose flour, garlic, paprika, kosher salt, pepper, cornmeal, nonstick cooking spray, olive oil, avocado crema, fresh scallion
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine the creamed corn, zucchini, flour, garlic powder, paprika, salt, pepper, and cornmeal and stir until well combined.
- Grease a baking sheet with nonstick spray. Using a ¼ cup (30 grams) measuring cup, scoop the batter into pancakes on the baking sheet.
- Bake for 10 minutes. Flip and brush with olive oil, then bake for another 10-15 minutes, until golden brown.
- Serve with avocado crema and scallions.
- Enjoy!
Nutrition Facts : Calories 286 calories, Carbohydrate 47 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, Sugar 3 grams
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Nagudi Caroline
[email protected]I'm not usually a fan of zucchini, but these cakes were surprisingly good!
Kayla Haapala
[email protected]These cakes are so easy to make, I can even get my kids to help me.
Spiritual Luna
[email protected]I'm always looking for new ways to use up my summer zucchini. These cakes are a great option!
Confidence Abracadabra
[email protected]These cakes are a great way to get your kids to eat their vegetables.
Frederick Adu
[email protected]I made these cakes with fresh herbs from my garden and they were delicious!
Hassan khan Khitran
[email protected]These cakes are a great way to use up leftover corn and zucchini.
Oluyemi Taiwo
[email protected]I'm not usually a fan of zucchini, but these cakes were surprisingly good!
Nathi Mbali
[email protected]These cakes are so easy to make, I can even get my kids to help me.
itsfunneh
[email protected]I love the crispy exterior and the soft, moist interior of these cakes.
Wilford Liche
[email protected]These cakes are a great way to sneak some vegetables into your kids' diet.
Israel King
[email protected]I'm always looking for new ways to use up my summer zucchini. These cakes are a great option!
Issahaku Tijani
[email protected]These cakes are so versatile. You can serve them for breakfast, lunch, or dinner.
Sadia Shabbir650
[email protected]I'm not a big fan of corn, but I really enjoyed these cakes. The zucchini and herbs really balance out the flavor.
Mint Cookie
[email protected]I made these cakes with gluten-free flour and they turned out great!
Muhammed Nadeem
[email protected]These cakes are a great way to get your kids to eat their vegetables.
Cuneyt Alhoot
[email protected]I love the addition of fresh herbs in these cakes. They really brighten up the flavor.
Radwa Ezzelarab
[email protected]These cakes are so easy to make and they're a great way to use up leftover corn and zucchini.
Shafiq Lovely
[email protected]I'm not usually a fan of zucchini, but these cakes were delicious! The corn and zucchini are perfectly balanced and the cakes are nice and crispy.
Rohullah Amarkhel
[email protected]These corn and zucchini cakes were a hit at my last brunch party! They're so easy to make and everyone loved the combination of flavors.