With the exception of Hawaii, I couldn’t live in a place that doesn’t have the four seasons.
When a new season is beginning to roll around, there’s the weather to anticipate – the crisp chill of the fall, the whimsy of falling snow, the vibrant green of spring, and basking in the warm sun of summer.
But seasonal produce also helps make up the essence of each season and makes me just as excited as the changing weather.
It wouldn’t be summer without biting into a ripe, juicy peach. Not to mention, there’s berries, tomatoes, watermelon, zucchini, corn, and more… I’m getting hungry just thinking about it all.
May is a bit early for busting out the zucchini and corn but after experiencing my first Wisconsin winter, I needed a taste of summer.
Other flavors in these cakes are red onion, cilantro, and touch of cumin. None of the flavors are overpowering but they work together in a good balance.
Zucchini Corn Cakes
- 2 heaping cups shredded zucchini (2 small or 1 large zucchini)
- 2 ears of corn, kernels cut off (approx. 3/4-1 cup)
- 1/2 c. diced red onion
- 2 garlic cloves, minced
- 1/2 c. finely ground cornmeal
- 1/2 c. all purpose flour
- 1/2 t. cumin
- 1 t. salt
- pinch of pepper
- handful of cilantro, roughy chopped
- 1 egg
- juice from 1/2 lime
- 1-2 tablespoons of canola oil, for frying
- sour cream, optional for topping
- extra cilantro, optional for topping
Heat the canola oil in a large nonstick skillet over medium heat. Combine the remaining ingredients in a medium bowl, stirring until completely combined. The mixture should be like a thick pancake batter. Once the oil & skillet are hot, use 1/3 cup measuring cup to scoop and pour the cakes onto the skillet. Let the first side cook about 5-6 minutes. Once the first side is a golden brown color, flip the cakes over and cook the other side, about 3-4 minutes. Remove the cakes to a plate lined with paper towel. Continue cooking cakes until the batter is gone.