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
Helpful tools and equipment (Affiliate Links):
- 2 large zucchini (1 ½ pounds), ends trimmed
- 2 teaspoons salt, plus more for blanching the corn
- 1 large ear of corn
- 4 scallions, white and light green part only, chopped
- 2 cloves garlic, minced
- ½ teaspoon freshly ground black pepper
- cayenne pepper (optional), to taste
- ½ cup all-purpose flour, plus more if needed
- 1 large egg, beaten
- ½ cup canola oil, for frying
- 1 cup buttermilk
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 large sprigs fresh basil, leaves removed, coarsely chopped (about ½ cup loosely packed)
- 1 tablespoon chopped fresh chives or 1 small scallion, white and light green part only, chopped
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, chopped
- salt and freshly ground black pepper, to taste
- CAKES: Grate the zucchini into a colander using a large-holed grater. Toss zucchini with salt. Place in the sink and let stand 30-45 minutes to drain.
- Meanwhile, bring a small pot of water to a boil. Salt if desired. Add the ear of corn and cook 1-2 minutes. Remove with tongs and run under cold tap water to cool.
- Scrape kernels into a large bowl. Add the scallions, garlic, black pepper and cayenne pepper if using.
- Squeeze as much water as possible from the zucchini. (You should have 1 ½ — 2 cups when finished.)
- Place in the bowl with the corn along with the flour and beaten egg. Mix well. The batter should be sticky and hold together. Add additional flour if necessary.
- Heat canola oil in a nonstick skillet over medium-high heat. Working in batches of two or three, place about a ½-cup of the zucchini mixture into the hot oil, flattening to create a pancake.
- Cook 3-4 minutes per side or until golden. Drain on a wire rack. Repeat with remaining zucchini mixture.
- SAUCE: Combine ingredients in a food processor or blender. Process until smooth. Serve with cakes.
FREEZER-FRIENDLY: Cool thoroughly. Freeze on a baking sheet until solid, then place in plastic bags or another storage container.
Serving Size:3 cakes
Amount Per Serving: Calories: 942Total Fat: 60gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 44gCholesterol: 164mgSodium: 3429mgCarbohydrates: 87gFiber: 8gSugar: 33gProtein: 20g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.