Enjoy a Taste of Summer in One Bite

Kids and adults love these savory cakes that include shredded zucchini and corn kernels—two vegetables that taste like summer in one bite.

These zucchini corn cakes go nicely with any simple entree. Diane Rossen Worthington/TCA

Kids and adults love these savory cakes that include shredded zucchini and corn kernels—two vegetables that taste like summer in one bite. Here are a few tips to make this dish a big success:

• Select firm zucchini (if you want you can use yellow squash).
• Make sure to salt the zucchini to remove all the excess water.
• Change up the herbs with rosemary, oregano, mint or whatever you prefer.
• Make sure the batter is thick and well mixed.
• Use a large tablespoon if you don’t have 1/3 cup measuring cup.
• Use a nonstick or cast-iron large pan for best results.

You can serve these all by themselves or topped with myriad sauces. Tzaziki, romesco, pesto, or tomato-red pepper sauce are just a few ideas to consider. You also can make these four hours ahead, place on paper towels and then reheat at 325 degrees F in an air fryer for about 8 to 10 minutes. Making these ahead will be helpful so there is no last-minute cooking, and they go nicely with any simple entree.

Use a large tablespoon if you don’t have 1/3 cup measuring cup. Diane Rossen Worthington/TCA

Zucchini Corn Cakes

Makes about 6 cakes

• 2 medium zucchini (about 1 pound)
• Salt
• 1/2 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
• 1/3 cup freshly grated Parmesan-Reggiano
• Zest of 1 lemon
• Salt and freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons mild olive oil

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 nicely 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 1/3-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 do not burn.

Reduce the heat if they brown too quickly. Transfer the cooked cakes to paper towels to drain, and serve immediately.

You can serve these cakes all by themselves or topped with myriad sauces. Diane Rossen Worthington/TCA

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