Zucchini, Corn + Cheddar Cakes


Happy Zucchini Week, friends!  I have taken it upon myself to dedicate this entire week of posts to this oh-so-pretty veggie…they are perfectly ripe, perfectly available, perfectly local and so very versatile.  I’ll be pumping your recipe boxes full of some really fun ways to utilize this yummy in-season veggie and I hope you love each one!

IMG_5364The goal is to give you zucchini lovers some new, fun inspiration and to turn you haters into believers.  Zucchini is so much more than a soggy, sautéed side dish or casserole and I hope to prove that time and time again this week.  And what better way to start that mission than with these Zucchini, Corn + Cheddar Cakes?  Words cannot express my love for these little bundles of yum!


Well, perhaps words can express my love for them.  It was just the kids and I for dinner one night last week and I had both zucchini and fresh corn to use up. My brain immediately went to “fried cakes” mode and that’s when these were born.  The kids had one.  I ate the rest. By myself.  Like a boss.  Inhaled.  Down the hatchet.  Pure, utter domination.

These are nothing but a little piece of heaven, you guys.  Sweet corn.  Tender, fresh zucchini.  Cheddar.  Mix in bread crumbs and give them a quick fry and you wont believe your tastebuds.  The insides are tender, savory, ridiculousness.  And the outsides?  God help me.  Crunchy and crisp in the most incredible way.  A dollop of sour cream on top and plenty of hot sauce and well, bliss.


So excited about these you guys….Enjoy! More zuke love ahead!

Zucchini, Corn + Cheddar Cakes


4 Cups Shredded Zucchini, shredded on a box grater (approx 2-3 zucchini)

2 Large Eggs, lightly beaten

3/4 Cup Shredded Cheddar Cheese

1/2 Cup Fresh Corn Kernels, cut from the cobb

1/2 Cup Dried Breadcrumbs (I used these but store bought will do too)

1 Tablespoon Arrowroot Powder or Cornstarch

1 Teaspoon Kosher Salt, divided

1/2 Teaspoon Black Pepper

1/2 Teaspoon Onion Powder

Olive Oil, for frying

Sour Cream, for topping

Hot Sauce, for topping


Place the shredded zucchini in a mesh colander, sprinkle with 1/2 teaspoon salt, toss, and let sit for 20 minutes to release the water.  Place zucchini in a kitchen or paper towel and ring as much of the water out of it as you are able.

Place zucchini, eggs, cheese, corn, breadcrumbs, arrowroot or cornstarch, remaining 1/2 teaspoon salt, pepper, and onion powder in a medium bowl and toss with your hands until well combined.

Heat 1 inch of oil in a large skillet over medium high eat until rippling.  Form “cakes” out of the zucchini mixture by taking about 2 tablespoons of the mixture and forming it into patties.  In batches, place the cakes in the hot oil and fry until golden brown and a nice crust has formed on each side, flipping once in between cooking. Serve with a dollop of sour cream and hot sauce, if desired.  Serves 4 as a side dish-or one if you’re me 😉


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