Zucchini and Sweet Corn Cakes

Zucchini Corn Cakes

Anyone who belongs to a CSA (community supported agriculture) will at some point end up having enough zucchini to feed their entire extended family. I've had an endless amount this season.  Farm fresh zucchini and other variations of summer squash sit tightly packed in my fridge, which is good for news because I've been getting plenty of the antioxidant benefits, manganese and vitamin C. I've made everything under the sun, from plain ol' sautéed zucchini to zucchini bread, not to mention I find myself eating zucchini for breakfast! With that said... anyone interested in taking the extra stash I have off my hands?

This week I made zucchini and sweet corn cakes - which are very similar to a zucchini pancake, except a bit lighter. I used gluten-free flour and pan seared these fritters in coconut oil until golden brown and perfectly crisp. As summer is slowly coming to an end, these these tender little cakes are a flavorful side dish to serve at your weekend BBQ. Serve them with greek yogurt, crème fraîche, or eat them on their own. 




1 zucchini, coarsely shredded

1 large ear of corn, kernels cut off

1/2  of a white onion, diced

2 scallions

1 bunch cilantro

1/2 cup gluten free sorghum flour 

1/4 cup cornmeal

1 large egg

2 tablespoons organic milk

Grapeseed oil or coconut oil for frying



Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. In a large bowl, whisk together egg, milk, flour, cornmeal, salt and pepper until smooth. Add corn, zucchini, onion, scallions, 5 sprigs of cilantro and stir until combined. Season with salt and pepper to taste. 

In a large pan, heat a thin layer of oil on medium until hot. Carefully add a spoonful of the batter to the hot pan to create equal-sized fritters, flatten with back of spatula. Cook, carefully flipping with a spatula, 3 to 4 minutes per side, or until golden brown and cooked through. Serve warm.