Zucchini-Corn Cakes

Zucchini Corn Fritter1

Sweet corn make these crispy fritters delicious! Zucchini Corn Fritter1

Zucchini-Corn Cakes
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Serves: 4
Crispy and flavorful!
Ingredients
  • 2 medium zucchini, coarsely grated
  • 1 Tbsp butter or margarine
  • ½ onion, finely chopped
  • 1 clove garlic, minced
  • 2 cups corn
  • ½ cup GF cornmeal, fine grind
  • ¼ cup brown rice flour
  • ¼ cup cornstarch
  • ¼ tsp baking powder
  • ¾ tsp salt
  • ¼ tsp pepper
  • ¾ cup buttermilk, or milk alternative
  • 1 egg
Instructions
  1. Sprinkle grated zucchini with ½ tsp salt and let sit for 10 minutes. Then spread out onto a kitchen towel and gently press the zucchini to get as much excess moisture out as you can.
  2. Heat butter in skillet and sauté onion and garlic for a few minutes. Then add corn and continue cooking until onions are soft. Se aside to cool a bit.
  3. In a small bowl combine the cornmeal, flour, cornstarch, baking powder and seasonings. In a large bowl combine the milk and egg, then add in the onion mixture. Mix well, then stir in the flour mixture until just combined.
  4. To fry fritters; heat some oil in a skillet and spoon a heaping tablespoon of mixture into hot skillet (flatten out). When bottom turns golden brown, flip.
  5. Serve with GF sour cream if you like.
Notes
To Make Buttermilk: put 1 tsp vinegar into measuring cup and add whole milk (or milk alternative) to bring to ¾ cup - let stand 5 minutes.

 

 

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