These golden cakes are packed with fresh corn and zucchini, making them a perfect summer side dish. Crispy on the outside and tender on the inside, they're sure to be a hit.

Quick Info

⏱️ 40 min • 🍽️ 4 servings • ⭐ 82%

Nutrition

235 cal • 6g protein • 46g carbs • 2g fat

Tags

[Dairy-Free] • [Healthy] • [Vegetarian] • [Easy] • [Appetizers] • [Dinner] • [Lunch] • [Sides]

Ingredients

• 1½ cups creamed corn
• 2 zucchini, shredded and squeezed to remove excess water
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• ⅓ cup cornmeal
• Nonstick cooking spray, for greasing
• Olive oil, for brushing
• Avocado crema, for serving
• Chopped fresh scallions, for serving

Instructions Preview

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, combine the creamed corn,…
3. Grease a baking sheet with nonstick spray….

…and 3 more steps

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Recipe by: Rachel Gaewski • From: Tasty: Tasty Vegetarian