Zesty Zucchini Corn Cakes

Name: Zesty Zucchini Corn Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 sprig Fresh basil if desired; 237 milliliters cherry tomatoes, quartered; 1 egg; 118 milliliters frozen corn (from 12-oz bag), thawed; 1 Tbsp milk; 59 milliliters chopped onion; 1 teaspoons pepper; 1 teaspoons salt; 79 milliliters sour cream; 4 servings Vegetable oil for cooking, if desired; 237 milliliters grated zucchini; 237 milliliters Original mix

You can never have too many side dish recipes, so give Zesty Zucchini Corn Cakes a try. This recipe serves 4. One serving contains 213 calories, 3g of protein, and 19g of fat. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 15 minutes. If you have basil sprigs, original mix, zucchini, and a few other ingredients on hand, you can make it.

Instructions

In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.

Ingredients you will need

Salt And Pepper

Baking Mix

Zucchini

Onion

Corn

Milk

Egg

Equipment you will use

Bowl

Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.

Ingredients you will need

Corn

Cooking Oil