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Summer Harvest Veggiecakes » Simple and Healthy Recipe! ✅

They are making fun of me.

It’s like they say, could you think of something please?

I swear, that pile of zuke and yellow gourds in Dad’s garden multiplies when I’m not looking. I made the usual suspects: zucchini bread, zucchini casserole, zucchini boats, sautéed zucchini, grilled zucchini, and sliced ​​raw zucchini in salads. I even made one of my Blueberry Lemon Zucchini Donuts. But somehow that stack never changes; is still abundant.

It is like the loaves and fishes.

I moved it to the kitchen counter, as if seeing it every day might spark some kind of inspiration. Anything.

Then I remembered some tantalizing Full Belly Sisters Zucchini Potato Pancakes I stumbled across last year and made me want to reach over to my computer screen and grab one (or 2 or 3). But instead of using potatoes, I wanted to include carrots and corn in the mix. The result is a bright and colorful savory pancake topped with a tangy sour cream sauce and fresh chopped tomatoes.

Oh, what about those Zuke?

Well, let’s just say I do see some new zucchini recipes on the horizon; but I think we can (almost) safely say that there will be no zucchini ice cream in our future, ha! —Sherry K-Jazzy Gourmet

  • 1 medium zucchini, coarsely grated (about 2 cups)

  • 1 small carrot, finely chopped (about 2/3 cup)

  • 1 1/4 teaspoons kosher salt, divided

  • 1/2 cup light sour cream

  • 3 tablespoons chopped fresh parsley

  • 1/2 teaspoon fresh lemon zest

  • 1 dash of Sriracha sauce

  • 1/3 cup fresh corn kernels

  • 2 eggs, lightly beaten

  • 2 green onions, sliced

  • 3 tablespoons fresh breadcrumbs

  • 3 tablespoons of cornmeal

  • 1 Roma tomato, finely chopped

  • 2 tablespoons oil, to fry

  1. Grate the zucchini and carrots with the grating disc of a food processor. Place in a colander and season with ½ teaspoon of salt. Let stand for 30 minutes.

  2. In a small bowl, whisk together sour cream, parsley, lemon zest, Sriracha sauce, and ¼ teaspoon salt. Refrigerate.

  3. Squeeze the zucchini/carrot mixture into cheesecloth or a strong paper towel to remove as much liquid as possible. Transfer to a medium bowl and whisk together the corn, eggs, onions, breadcrumbs, cornmeal, and ½ teaspoon salt.

  4. Heat a large skillet over medium heat and coat the bottom with oil (if the temperature is too high, the outside will get too brown before the inside is fully cooked). Add ¼ cup batter to each pancake, pressing down lightly with bottom of measuring cup to flatten. Cook until golden brown, about 3-4 minutes per side. Drain on a plate lined with paper towels and place in a hot oven until all the pancakes are cooked through. Serve with sour cream and tomato sauce.

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