Zucchini and Corn Cakes

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 122.3
  • Total Fat: 6.3 g
  • Cholesterol: 46.3 mg
  • Sodium: 28.4 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.9 g

View full nutritional breakdown of Zucchini and Corn Cakes calories by ingredient
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Number of Servings: 8


    2 T plus 1 t extra-virgin olive oil
    3 C fresh corn (from about 3 ears)
    1 small zucchini, diced
    Coarse salt and ground pepper
    2 scallions, thinly sliced
    2 large eggs, lightly beaten
    1/4 C cornmeal


Heat 1 teaspoon oil in a skillet over medium heat. Put corn and zucchini in the skillet and season with salt and pepper. Cook for about 3 minutes, stirring often, until vegetables soften.

Put corn and zucchini in a bowl to cool a bit. Add the scallions, eggs, and cornmeal to the mixture.

Stir to combine.

Wipe your skillet clean and heat the remaining 2 tablespoons oil over medium heat. Scoop out about 1/4 C of the corn mixture and form into a small patty.

Flip the cakes and cook for another 2 minutes, until the cakes are cooked through.

Cook for about 3 minutes, until set on bottom.

Transfer to a plate covered with a paper towel. And repeat with the remaining corn mixture.

Serving Size: makes 8-10 "cakes"

Number of Servings: 8

Recipe submitted by SparkPeople user MICHELLERENE413.

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