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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Yield: 2

Zucchini Corn Cakes with Basil Buttermilk Sauce

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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!

Prep Time 1 hour

Cook Time 15 minutes

Total Time 1 hour 15 minutes

Ingredients

• CAKES
• 2 large zucchini (1 1/2 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
• 1/2 teaspoon freshly ground black pepper
• cayenne pepper (optional), to taste
• 1/2 cup all-purpose flour, plus more if needed
• 1 large egg, beaten
• 1/2 cup canola oil, for frying
• SAUCE
• 1 cup buttermilk
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 large sprigs fresh basil, leaves removed, coarsely chopped (about 1/2 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

Instructions

1. 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.
2. 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.
3. Scrape kernels into a large bowl. Add the scallions, garlic, black pepper and cayenne pepper if using.
4. Squeeze as much water as possible from the zucchini. (You should have 1 1/2 — 2 cups when finished.)
5. 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.
6. Heat canola oil in a nonstick skillet over medium-high heat. Working in batches of two or three, place about a 1/2-cup of the zucchini mixture into the hot oil, flattening to create a pancake.
7. Cook 3-4 minutes per side or until golden. Drain on a wire rack. Repeat with remaining zucchini mixture.
8. SAUCE: Combine ingredients in a food processor or blender. Process until smooth. Serve with cakes.

Notes

FREEZER-FRIENDLY: Cool thoroughly. Freeze on a baking sheet until solid, then place in plastic bags or another storage container.

Nutrition Information:

Yield:

2

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.

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