Zucchini Corn Cakes with Basil Buttermilk Sauce

Zucchini Corn Cakes with Basil Buttermilk Sauce is a delicious way to use up an abundance of zucchini.  Best of all, they’re freezer-friendly!

The inspiration behind this recipe:

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.

Zucchini Corn Cakes with Basil Buttermilk Sauce 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.  I then created this tangy ranch-style sauce that uses fresh basil, another abundant item we have to create these delicious Zucchini Corn Cakes with Basil Buttermilk Sauce.

Tips for making zucchini cakes:

Zucchini contains a fair amount of water.  For a dish such as this, it’s important to extract as much as possible.  Thorough salting helps the process along, but then you’ll need to remove the excess water:

• Squeeze the water out with your hands
• Enclose it in a clean kitchen towel and twist it
• Squeeze the water out in a potato ricer.

After the zucchini has been salted, drained and squeezed, you’ll have significantly less water than when you started.

Tips for frying zucchini cakes:

• 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.
• Drain the cakes on a wire rack instead of on paper towels to help keep the exterior of the cakes crispy.

Tips for freezing zucchini cakes:

• 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 Zucchini Corn Cakes over fresh greens such as baby arugula or spring mix.  Add some homegrown sliced tomatoes and you’ve got a wonderful vegetable meal with some of the best of summer’s bounty!

More zucchini recipes you’re sure to love!

• Zucchini Ricotta Fritters
• Whole Grain Zucchini Jalapeno Fritters with Cilantro-Lime Sour Cream
• Shrimp Pad Thai with Zucchini Noodles
• Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini
• Four Cheese Strata with Zucchini and Tomatoes
• Zucchini, Yellow Squash and Quinoa Casserole

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