Zucchini Corn Cakes

Zucchini Corn Cakes


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Lightly fried in oil, these corn cakes are deliciously flavorful.

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Time needed

30 min preparation + 5-10 min cooking

Serving Size / Yield

5-6 servings


  • 2 C. grated zucchini
  • 1 C. frozen corn
  • 1/4 C. finely chopped red bell pepper
  • Salt
  • 1/2 C. flour
  • 3 egg whites, beaten
  • 1/2 tsp. baking powder
  • 1/4 C. nonfat milk
  • 2 Tbs. rice vinegar
  • 1 tsp. Spike Seasoning
  • 1/8 tsp. white pepper
  • Oil for spray
  • 2 Tbs. chopped green onion
  • 2 Tbs. chopped parsley

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Combine zucchini, corn, and bell pepper in a colander or strainer over a bowl. Sprinkle with salt and let sit 30 minutes. Rinse with cold water and squeeze dry. Combine flour, egg whites, baking powder, milk, vinegar, 1/2 tsp. of salt, and other seasonings. Add vegetables. Drop by spoonfuls onto a hot, nonstick skillet that has been lightly sprayed with oil. Brown on both sides.

Serve sprinkled with onion and parsley.

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