Corn And Zucchini Cakes Recipe By Tasty Food

FRESH CORN AND ZUCCHINI PANCAKES

Steps:

• Combine zucchini, corn, onion, and Parmesan cheese in a large bowl. Whisk flour, baking powder, milk, eggs, and melted butter in a separate bowl until moistened; pour batter over zucchini mixture. Stir until mixed.
• Heat vegetable oil in a griddle or skillet over medium-high heat. Drop 1/3 cup portions of the zucchini batter onto the griddle; pan-fry until browned, about 5 minutes on each side.

ZUCCHINI AND CORN FRITTATA RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large bowl, whisk together the eggs, heavy cream, 1 teaspoon of salt, and the ricotta. Set aside.
• Heat a 12-inch (30 cm) cast-iron or stainless steel skillet over medium-high heat. Add the bacon and cook until crisp, 3-5 minutes. Using tongs, transfer the bacon from the pan to a paper towel-lined plate, leaving the rendered bacon fat in the pan.
• Add the onion to the pan and cook until caramelized, 8-10 minutes.
• Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the zucchini and sauté until starting to soften, 2-3 minutes.
• Add the corn and cook for 2 minutes, stirring occasionally, until the zucchini softens further but is still bright green. Season with the remaining teaspoon of salt and the pepper.
• Pour the egg mixture over the vegetables, then top with the bacon.
• Transfer the skillet to the oven and bake for 12-15 minutes, until the top is puffed and the eggs are cooked through.
• Garnish with parsley, then serve directly from the skillet.
• Enjoy!

CORN AND ZUCCHINI CAKES RECIPE BY TASTY

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!

ZUCCHINI CORN PANCAKES

Steps:

• Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely. In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and flour until well combined. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve immediately.

CORN CAKES

Steps:

• Combine corn, onion, milk, with the beaten egg in a bowl.
• Combine flour, baking powder and salt in a separate bowl.
• Add corn mixture and mix just enough to moisten.
• Drop, by 1/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.

ZUCCHINI CORN BAKE

Steps:

• In a large nonstick skillet over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended. , Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

WW CORE FRIENDLY SWEET CORN CAKES

Steps:

• Mix yogurt, water and egg together in bowl; add in cornmeal and baking powder and stir together until batter is moist.
• If you like sweeter cakes, especially for breakfast, add Splenda at same time.
• Let batter stand for 15-20 minutes.
• Quickly fold in corn and grated onions.
• Heat pan over medium heat and lightly coat with cooking spray; add batter to the pan in spoonfuls.
• For best results, keep the cakes 2-3 inches in diameter.
• Let first side cook until tops is dry around the edges; turn and cook other side.
• Serve with a dollop of soft yogurt cheese.

CREAMY CORN AND ZUCCHINI

Steps:

• Heat dressing in large skillet on medium-high heat. Add vegetables; cook and stir 8 to 10 minutes or until crisp-tender. Remove from heat.
• Stir in 3/4 cup cheese and sour cream; cook on medium heat 3 to 5 minutes or until cheese is melted and mixture is heated through, stirring frequently.
• Top with bacon, remaining cheese and cilantro.