These zucchini corn cakes combine two summer favorites into an easy, delicious appetizer or side. Crisp on the outside, soft inside, they're flavor-packed little bites.
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1 lb. zucchini (about 2 large)
1 can of Tante's sweet corn
2 scallions, thinly sliced
3 large eggs, beaten
1/4 tsp. Garlic Powder
1/2 tsp. Parsley Flakes and 1/2 tsp. Basil Leaves
ground Pepper and kosher salt
1/2 c. Parmesan cheese, grated and 3/4 c. flour
1/2 c. Greek yogurt
olive oil and 1 tbsp. sriracha
On the large holes of a box grater, grate zucchini. Using a cheesecloth or clean dishtowel, squeeze out as much liquid as possible.
In a large bowl, combine shredded zucchini with Tante's sweet corn, scallions, eggs, and spices. Season with pepper and salt, then mix in Parmesan and flour.
In a large skillet over medium-high heat, heat olive oil. For each pancake, scoop 1/4 cup of batter, flatten to about 1/2 inch and cook until golden, 2 minutes per side. Add more olive oil between batches, or as needed.
In a small bowl, mix Greek yogurt with Sriracha.
Serve pancakes with sauce on the side.
