Warning!!! The dressing and crumb topping on this may be some of the best!!! Prepare…
Jalapeño, Corn & Zucchini Cakes
What a way to kick off the spring and even summer recipes with these crispy, sweet and delicious corn and zucchini fritters. Packed with vegetables and lighter ingredients, you can’t go wrong with a stack of these savory cakes!
I couldn’t even tell you how this recipe came to mind. I think that desire to speed up the seasons until corn season is in full bloom. Maybe it was a craving for corn or fresh vegetables, I couldn’t even tell you. The good news is, this recipe was just what I needed in my spring collection!
We are approaching that season where zucchini and corn start to overwhelm us if you’re a gardener or have the seasonal desire to always have them around (like me). They’re especially lovely if you’re picking them up from your local farmer’s market or grocery store. I will eat them all year round but warmer seasons are the best for these vegetables.
The other reason I absolutely love this recipe is because there is heat! I love all things spicy and that added jalapeño adds just the right amount of heat. You have the control though because you can seed and devein the peppers for less heat or chop up the whole damn thing and add it for a spicy cake. The choice is yours. I go all out, of course.
I personally would use these cakes as a part of almost any meal. Think about it, as a bed for a fried, runny egg or as a topping for your chili, the possibilities are endless. I even cut these up and threw them on a salad as a crouton. They sponge up the dressing and still have a nice crunch from the corn kernels.
As mentioned, this is one of those recipes that lends itself to being super versatile. Here’s what I mean:
- Use canned whole corn kernels if that’s all you have on hand. Of course, fresh and juicy (maybe even grilled) corn is always ideal but canned or frozen are easily available and quick to add.
- There are a lot of different peppers you could use as a replacement for the jalapeños. For a limited to mild heat, add poblanos or bell peppers. If you’re crazy like me, add red chilies or even half a habanero.
- Other added ingredients to add that would shift this recipe out of the “vegetarian” bucket would be ham or bacon bits. Add these if you’re making this for Easter brunch!!!
- As I am always promoting MORE VEGETABLES, feel free to add some spinach, mushrooms or even yellow squash with the zucchini. Sun dried tomatoes would be a powerhouse ingredient to really amp up the flavor.
- Let’s talk cheese! I personally think cheddar makes things better especially sweet vegetables like corn. Feta, parmesan and even goat cheese were all close contenders when I was rummaging through the fridge. Add whatever you love.
- If you want to get ahead of the Cinco de Mayo season, add chipotles, cumin, chili powder and some queso fresca for a Tex-Mex inspired creation.
These are wonderful for children too because they taste like little cornbread cakes and are filled with hidden vegetables. Even great for those picky adults too that don’t want to know they’re eating vegetables in a fluffy, cheesy cake.
These also remind me of The Cheesecake Factory corn cakes (not totally, but within the same family). Those are loaded with salsas and sour cream. You can absolutely do the same with this recipe. Top it with some of my homemade recipes like…
Tableside Guacamole & Bake Tortilla Chips
- ½ medium yellow onion diced
- 1 large jalapeno diced
- 1 tablespoon olive oil extra virgin
- 1 cup whole corn kernels frozen or fresh
- 1 medium-large zucchini shredded
- ½ cup plain, non fat, Greek yogurt
- ½ cup fat free liquid eggs (or 2 large eggs + 2 egg whites)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian herb seasoning
- 1 cup low fat cheddar cheese shredded
- 1 cup self rising flour
- ¾ cup cornmeal
- salt & pepper to taste
- olive oil for pan frying
- In a large frying pan, drizzle a little olive oil and sauté diced onions and jalapeño with a dash of salt and pepper. Once the onions have become slightly translucent, add the corn. Cook for 2-4 minutes.
- Shred and wring out zucchini in a dish cloth or cheese towel until most of the water is gone. Add and mix with onions/corn in the sauté pan and season with salt and pepper for 1-2 minutes. Remove from stove and let cool.
- In a large mixing bowl, add yogurt, eggs, garlic, salt, pepper and Italian seasoning. Whisk until everything is combined. Add in the zucchini/corn mixture from the pan. Stir until everything is incorporated.
- Add flour and cornmeal to the same bowl and then gently stir until everything has been mixed together. Set in the fridge until ready to cook.
- Preheat a pan with a little olive oil to medium heat. Once heated, add 2-3, 1/4 cup scoops of batter to the pan and cook for about 2 minutes on each side until the edges start to turn golden brown. Remove and set on a towel.
- To keep warm while making more cakes, turn the oven to the warm feature and allow the cakes to warm up on a baking sheet.