Nothing says vegetable love like little fried cakes of batter. These savory cakes include shredded zucchini and corn kernels — two vegetables that taste like summer in one bite. You can serve these all by themselves or topped with myriad sauces: tzatziki, romesco, pesto, or tomato-red pepper sauce. Change up the herbs with rosemary, oregano, mint, or whatever you prefer. You also can make them four hours ahead and reheat them later. While they might not qualify as a whole meal, they're certain to dress up any entree you team them up with.
Servings: 6
Ingredients:
• 2 medium zucchini (about 1 pound)
• ½ cup corn kernels, (about 1 ear corn stripped)
• 3 tablespoons finely sliced chives
• 3 tablespoons finely chopped basil
• 2 large eggs
• 2 medium garlic cloves, minced
• ⅓ cup freshly grated Parmesan-Reggiano
• Zest of 1 lemon
• Salt and freshly ground black pepper
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons olive oil
Directions:
- • Grate the zucchini using the large holes of a box grater or food processor fitted with the shredding disk.
- • Transfer to a colander in the sink and sprinkle about a teaspoon of salt over the zucchini and mix to evenly coat. Let sit in the sink for 20 to 30 minutes.
- • Wrap the zucchini in cheesecloth or a clean kitchen towel and squeeze to remove all the excess liquid over the sink. Set aside.
- • Combine the corn, chives, basil, eggs, cheese, zest, salt, and pepper, flour, and baking powder in a medium bowl and whisk together until blended.
- • Add the reserved zucchini to the mixture and stir with a fork until the shredded zucchini is evenly mixed together.
- • Heat 1 tablespoon of olive oil in a large nonstick skillet or cast-iron pan over medium-high heat.
- • When the oil is hot, drop ⅓-cup portions of batter into the pan, leaving space between the cakes.
- • Cook three cakes at a time, then repeat with the remaining oil and batter.
- • Cook for about 3 minutes on the first side and 2 minutes on the second, watching carefully so they don't burn. Reduce the heat if they brown too quickly.
- • Transfer the cooked cakes to paper towels to drain, and serve immediately.
