Go Back
When it comes to delightful comfort food that packs a nutritional punch, Zesty Zucchini Corn Cakes shine as a standout choice. These savory treats are not only delicious but also versatile enough to suit a variety of occasions, from casual family dinners to festive summer gatherings. Their vibrant flavors and appealing textures make them a perfect addition to any table, ensuring that everyone—vegetarians and meat lovers alike—will be clamoring for seconds.

Zucchini Corn Cakes

Discover the deliciousness of Zesty Zucchini Corn Cakes, a delightful twist on a classic comfort food. These savory treats are not only packed with nutrients but also incredibly versatile for any occasion, from family dinners to summer gatherings. Made with fresh zucchini and corn, they offer a satisfying crunch and vibrant flavor. Customize them with cheese or proteins to suit any palate, making them perfect for both vegetarians and meat lovers alike. Enjoy this tasty dish that encourages seasonal eating while leaving everyone wanting more!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, grated

1 cup fresh corn kernels (or canned/frozen, drained)

1/2 cup all-purpose flour (or gluten-free flour for a gluten-free option)

1/2 cup almond meal or breadcrumbs

2 large eggs, beaten

1/4 cup green onions, finely chopped

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh parsley, chopped (optional)

1/4 cup grated Parmesan cheese (optional)

Olive oil or avocado oil, for frying

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Prepare the Zucchini: Start by grating the zucchinis using a box grater or food processor. Once grated, transfer the zucchini to a clean kitchen towel or several layers of paper towels. Squeeze out as much moisture as possible; this step is essential to prevent your cakes from becoming soggy during cooking.

    Mix the Batter: In a large mixing bowl, combine the drained grated zucchini, fresh corn kernels, flour, almond meal (or breadcrumbs), beaten eggs, finely chopped green onions, garlic powder, smoked paprika, salt, black pepper, and parsley (if using). Stir until all ingredients are evenly mixed and the batter holds together.

      Add Cheese: If you're including the optional Parmesan cheese, gently fold it into the batter at this stage to enhance the flavor profile of the corn cakes.

        Heat the Pan: In a large skillet, heat about 2 tablespoons of olive oil over medium heat. To test if the oil is ready, you can drop a small amount of the mixture into the skillet; it should sizzle immediately.

          Form the Cakes: Using your hands or a spoon, scoop out about 1/4 cup of the batter and form it into a patty. Carefully place the patty into the hot skillet. Repeat the process with the remaining mixture, ensuring you do not overcrowd the pan to maintain the right cooking temperature.

            Cook Until Golden: Fry the cakes for approximately 4-5 minutes on each side, or until they are golden brown and develop a crispy exterior. If the cakes are browning too quickly, reduce the heat slightly.

              Drain Excess Oil: Once cooked, transfer the cakes to a plate lined with paper towels to absorb any excess oil, keeping them crispy.

                Serve: Serve the zucchini corn cakes warm, garnished with a dollop of sour cream or Greek yogurt if desired. Add extra chopped parsley or green onions for a touch of color and freshness.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 4-6 (approximately 8 cakes)

                    - Presentation Tips: Serve the corn cakes on a rustic wooden board or a stylish plate. Arrange them in a fan shape, drizzle with a little olive oil, and sprinkle fresh herbs on top for visual appeal.