Zucchini Corncakes

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. Be sure to salt and then 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.

Use this template for so many leftover vegetables, how about cooked cauliflower or green beans.  Go ahead and mix them with the zucchini.  And if you prefer gluten-free, then use self-rising cornmeal (not mix).  Or, plain cornmeal and add 1/2 teaspoon of baking powder and 1/4  teaspoon of salt to the mix.

Zucchini Corncakes

minmerrell Zucchini corncakes might change your life. Biscuits and Cornbread Zucchini Corncakes snack Print This

Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 medium zucchini (about 4 cups raw/cooked mixed vegetables cut into small pieces or shredded can be used)
• Salt
• 1 small onion
• 1/2 cup self-rising cornmeal mix, or self-rising cornmeal if you want them to be gluten-free
• 3 eggs
• Black pepper, to taste

Instructions

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  (plus any other vegetables 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 or a heaping tablespoon, depending how large you want them, 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 to 16

Notes

Use your summer zucchini! We can't get enough of these. And they reheat beautifully in the toaster oven! Use other vegetables along with or instead of the zucchini--a great way to use leftovers. Sometimes I add cooked green beans, steamed cauliflower, shredded sweet potatoes. You name it. If using plain cornmeal then add 1/2 teaspoon baking powder and 1/4 teaspoon salt.