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!
The 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 😉