1/2 c Yellow cornmeaal
1/4 c All-purpose flour
1/4 ts Baking soda
1/2 ts Ground cumin
1/4 ts Salt
1/4 ts Pepper
1 md (7oz) zucchini
1 Egg
3/4 c Buttermilk
1 1/2 tb Canola oil
1/2 c Fresh or canned whole corn
1 Green onion with top, minced
(scallion)
About one T butter or
Margarine
Sour cream
In a large bowl, stir together cornmeal, flour, soda cumin, salt and
pepper Using large holdes on a shredder, shred zucchini to make 3/4
cup (packed). Squeeze with your hands to extract excess moisture. In
a medium-size bowl, mix egg, buttermilk, oil, zucchini, corn and
green onion. Pour liquid into dry ingredients and stir until evenly
moistened. Heat a large skillet or griddle over medium-high heat.
Grease lightly with butter. Spoon about 2 tablespoons bater onto
skillet for each cake, spreading batter to make 3-inch cakes. Cook
until tiny bbbles form in the centers and edges of cakes appear dry;
turn and cook other sides until browned and cakes puff slightly.
Serve 2 or 3 cakes per person. Top each serving with sour cream as
desired.
Yields
4 Servings
