Phew! That’s a long name for sure. And the name lives up to the punch that it packs! We had a BBQ on the 4th and had plenty of food leftover. I definitely didn’t want to eat the same stuff for the next few days so I figured, this is when I need to get creative and upcycle it.
The pineapple and peach salsa is such a great summer salsa. Fresh, tangy, spicy and sweet all rolled into one. You can find it here. I’ve used this recipe to serve as a dip for chips, it would be great with fish, and definitely with the zucchini corn cakes! I hope you make it over and over!
Let me tell you, this was definitely delicious and such a great use of leftovers!
For the corn, I grilled them over direct heat on my stove (you can do this on your grill too). I wanted those char marks and the smoky flavor to be a part of these cakes.
Cut the kernels off the corn and set them aside (or eat quite a few of them as you’re working along….oh so delicious!).
I used the paddle grater for the zucchini because I wanted it to be very fine but not a pulpy texture. I also chose not to drain the zucchini as I am using the water from it to bind the batter.
To the grated zucchini, add corn, chickpea flour, fresh basil, and the seasonings. Combine until the batter is thoroughly mixed. It will be a wet batter, so don’t be surprised.
Heat up a griddle on medium heat and spray with cooking spray. Take about a tennis ball sized amount of batter and drop onto the griddle. Using the back of the spoon, flatten out to make a 3″ disc. Leave the cake to cook for 3-5 minutes; don’t touch it, don’t try to look underneath to see if it’s cooking, don’t do anything to it. Before you get ready to flip it over, lightly drizzle a little EVOO so that it doesn’t stick to the griddle. Cook the other side for 2-3 minutes and set aside on a paper towel. Repeat this until you use up your batter.
To assemble, spoon some of the pineapple peach salsa on the plate. Place the zucchini corn cake on the salsa, then drizzle the yogurt sauce on top.
From my kitchen to yours, I hope you enjoy this as much as we did.
Ingredients:
Zucchini Corn Cakes
1 zucchini, grated
1 ½c grilled corn kernels
½c chickpea flour
2 Tbsp fresh basil, chopped
2 tsp ground cumin
2 tsp paprika
1 tsp salt
½ tsp black pepper
Yogurt Sauce
1 c yogurt
2 tsp fresh squeezed lemon juice
zest of 1 lemon
Directions:
In a medium mixing bowl, combine all the ingredients into a wet batter.
Heat the griddle on medium high heat and spray with cooking spray. Add a tennis ball sized amount of the batter to the griddle and flatten with the back of the spoon to a 3″ disc. Cook for 3-5 minutes on the first side. Drizzle with a little EVOO then flip over and cook for another 2-3 minutes. Set aside on a paper towel and repeat until batter is finished.
For the yogurt sauce, combine all the ingredients together and whip until you get a creamy texture.
To assemble, place a generous amount of salsa on the plate and top with a zucchini cake. drizzle with yogurt sauce and serve while zucchini cake is still hot.
Enjoy!
Corn cake with pineapple and peach salsa sounds delecious. Have to try this.