CORN AND ZUCCHINI CAKES RECIPE BY TASTY
Here's what you need: creamed corn, zucchinis, all purpose flour, garlic, paprika, kosher salt, pepper, cornmeal, nonstick cooking spray, olive oil, avocado crema, fresh scallion
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine the creamed corn, zucchini, flour, garlic powder, paprika, salt, pepper, and cornmeal and stir until well combined.
- Grease a baking sheet with nonstick spray. Using a ¼ cup (30 grams) measuring cup, scoop the batter into pancakes on the baking sheet.
- Bake for 10 minutes. Flip and brush with olive oil, then bake for another 10-15 minutes, until golden brown.
- Serve with avocado crema and scallions.
- Enjoy!
Nutrition Facts : Calories 286 calories, Carbohydrate 47 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, Sugar 3 grams
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Deshawn Dawson
[email protected]These are a healthy and delicious way to get your kids to eat their vegetables.
Am Mirlaj
[email protected]I'm not a big fan of zucchini, but I really enjoyed these cakes.
Kalam Khan
[email protected]These are a great way to use up leftover corn and zucchini.
Ophelia Munroe
[email protected]I love the crispy exterior and the tender, moist interior of these cakes.
Deneth Matthew
[email protected]These are so good! I'll definitely be making them again.
Sobuj Miah
[email protected]I made these cakes for my family and they loved them. They're definitely a keeper.
Adrian Daja
[email protected]These are a delicious and easy way to get your daily dose of vegetables.
Sudeep Bishokarma
[email protected]I'm not a fan of corn, but I really liked these cakes.
Syedsufyan Shah
[email protected]These are a great way to use up summer produce.
Ajju Rao
[email protected]I love that these cakes are gluten-free and dairy-free.
Sherix Ccte
[email protected]These are so easy to make and they're always a hit with my guests.
Md Muntasir Thasin
[email protected]I made these cakes in a muffin tin and they turned out great.
Md Ashraf
[email protected]These are a healthy and delicious way to get your kids to eat their vegetables.
Mijan Mahmud
[email protected]I'm not a big fan of zucchini, but I really enjoyed these cakes.
Matthew Boudro
[email protected]These are a great way to use up leftover corn and zucchini.
Muhammad Hamad
[email protected]I made these cakes for a potluck and they were a huge hit. Everyone loved them!
Kenji Trupa
[email protected]These are so good! I love the combination of corn and zucchini.
Atikul
[email protected]I've made these cakes several times now and they're always a crowd-pleaser. They're perfect for a quick and easy weeknight dinner.
Nashwan Al suhiqi
[email protected]Yum! These cakes are delicious. I added a bit of extra cheese and they were even better.
Ab Abdullah
[email protected]These corn and zucchini cakes were a hit with my family! They're easy to make and packed with flavor. I especially loved the crispy exterior and the tender, moist interior.