Zucchini Corn Cakes with Basil Buttermilk Sauce are a great way to use up an abundance of zucchini and they’re freezer-friendly!
While we were away on vacation, the zucchini plants in our garden went to work!
Finding creative ways to use a zucchini explosion can be challenging. Zucchini bread is one way; however, we try to limit our bread consumption. We love zucchini sliced into planks and grilled or cubed and roasted. I also envision some ratatouille in our future. Here is a variation on another of our favorite ways to use up this seasonal abundance–zucchini cakes.
To change up our zucchini cake routine, I added corn to our usual recipe and created this tangy ranch-style sauce that uses fresh basil, another abundant item we have to create these Zucchini Corn Cakes with Basil Buttermilk Sauce.
Zucchini contains a fair amount of water. For a dish such as this, it’s important to extract as much as possible. A thorough salting helps the process along, followed by either squeezing the water from the cut zucchini with your hands, enclosing it in a clean kitchen towel and twisting it, or, the method I most prefer, squeezing the water out in a potato ricer. After the zucchini has been salted, drained and squeezed, you’ll have significantly less than when you started.
Because there is a fair amount of oil required to cook these cakes, flip them away from you to avoid being splashed by hot oil. Draining the cakes on a wire rack instead of on paper towels will help keep the exterior of the cakes crispy.
Zucchini cakes freeze well. After cooking, cool thoroughly then place on a parchment-lined baking sheet and put in the freezer for about an hour. When they have frozen solid, transfer the cakes to zip-top bags. Freezing them first allows you to easily remove a small amount at a time. They don’t even need to be thawed before reheating. Just pop right into the oven or toaster oven for a quick meal.
Serve the cakes over fresh greens such as baby arugula or spring mix. Add some homegrown sliced tomatoes and you’ve got a wonderful meal with some of the best of summer’s bounty.