Zucchini Corncakes are ideal for using up your summer garden zucchini.
Here we go again on the self-rising cornmeal bandwagon. Of course, if you live in the South, you have a bag in the pantry for making perfect skillet cornbread. It’s just pre-mixed cornmeal with a little flour, baking powder and salt. We absolutely love the stuff and use it for so many other things too.
Zucchini Corncakes is our latest great example. This little fritter is like a southern latka, mostly zucchini, a nice amount of egg, all held together with self-rising cornmeal mix. No weirdo ingredients, just crispy goodness that works on so many levels. They can be a fun appetizer with cocktails, a fun “bread” with soup and salad, or a fun side instead of potatoes. Or, the best little toaster oven breakfast or snack. If they are around, they will be eaten. Remeber, it is important to salt and let the zucchini sit. You won’t believe how much water you’ll squeeze out of it. Otherwise, stir them up and get the skillet hot.
- 3 medium zucchini
- 1 small onion
- 1/2 cup self-rising cornmeal mix
- 2 eggs
- Black pepper, to taste
- Shred the zucchini on a grater and place in a colander. Sprinkle with a generous pinch of salt and let it sit about 20 or 30 minutes.
- Grate the onion and set aside in a mixing bowl while the zucchini sits.
- Place the zucchini in a cotton tea towel and squeeze out most of the liquid over the sink to discard.
- Add the squeezed zucchini to the onion. Stir in the eggs, cornmeal mix and pepper.
- Heat a skillet with a nice slick of vegetable oil until hot.
- Using a 1/4 cup measuring cup, scoop the mixture into the hot oil. Probably about 4 scoops (cakes) in the skillet. Flatten them a bit.
- Cook until golden brown, about 3 minutes. Flip with a spatula and cook the other side, about 3 minutes. Place the cakes on a paper towel-lined pan. Serve hot or at room temperature. Make about 12.
- Use your summer zucchini! We can't get enough of these. And they reheat beautifully.