*  Exported from  MasterCook  *
 
                            ZUCCHINI CORN CAKES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Yellow cornmeaal
      1/4   c            All-purpose flour
      1/4   ts           Baking soda
      1/2   ts           Ground cumin
      1/4   ts           Salt
      1/4   ts           Pepper
    1       md           (7oz) zucchini
    1                    Egg
      3/4   c            Buttermilk
    1 1/2   tb           Canola oil
      1/2   c            Fresh or canned whole corn
    1                    Green onion with top, minced
                         (scallion)
                         About one T butter or
                         Margarine
                         Sour cream
 
   In a large bowl, stir together cornmeal, flour, soda
   cumin, salt and pepper Using large holdes on a
   shredder, shred zucchini to make 3/4 cup (packed).
   Squeeze with your hands to extract excess moisture. In
   a medium-size bowl, mix egg, buttermilk, oil,
   zucchini, corn and green onion.  Pour liquid into dry
   ingredients and stir until evenly moistened. Heat a
   large skillet or griddle over medium-high heat.
   Grease lightly with butter.  Spoon about 2 tablespoons
   bater onto skillet for each cake, spreading batter to
   make 3-inch cakes.  Cook until tiny bbbles form in the
   centers and edges of cakes appear dry; turn and cook
   other sides until browned and cakes puff slightly.
   Serve 2 or 3 cakes per person. Top each serving with
   sour cream as desired.
  
 
 
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