ZESTY ZUCCHINI CORN CAKES

Zesty Zucchini Corn Cakes image

Ready to eat in only 15 minutes, our golden brown Zesty Zucchini Corn Cakes are the perfect choice for a tasty side or vegetarian brunch option.

Provided by By Brooke Lark

Time 15m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup grated zucchini
1/2 cup frozen corn (from 12-oz bag), thawed
1/4 cup chopped onion
1 egg
1 cup Original Bisquick™ mix
1 tablespoon milk
3/4 teaspoon salt
1/2 teaspoon pepper
Vegetable oil for cooking, if desired
1/3 cup sour cream
1 cup cherry tomatoes, quartered
Fresh basil sprigs, if desired

Steps:

In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 6 g, TransFat 1 g