Jalapeño, Corn & Zucchini Cakes
Delicious and crispy cakes made with smoky jalapeños, sweet corn, and tender zucchini for a satisfying meal that's both nutritious and easy to prepare.
Ingredients
Vegetable Mixture
- 1 medium yellow onion, diced Adds sweetness and depth.
- 1 medium jalapeño, diced Provides a spicy kick.
- 1 cup corn kernels Offers sweetness and texture contrast.
- 1 medium zucchini, shredded Contributes moisture and nutrition.
Batter Ingredients
- 1 cup Greek yogurt Adds creaminess and protein.
- 2 large liquid eggs Provides a binding agent.
- 1 teaspoon garlic powder Imparts rich flavor.
- 1 teaspoon salt Enhances flavor.
- 1/2 teaspoon black pepper Adds warmth.
- 1 teaspoon Italian herb seasoning Introduces aromatic complexity.
Dry Ingredients
- 1/2 cup self-rising flour Gives structure and lightness.
- 1/2 cup cornmeal Provides slight crunch.
Cooking
- 2 tablespoons olive oil For sautéing and frying.
Instructions
Preparation
- Sauté the diced onion and jalapeño in a frying pan with olive oil, salt, and pepper until the onions are translucent.
- Mix in the corn and cook for 2-4 minutes.
- Shred the zucchini and drain excess moisture.
- Add the shredded zucchini to the cooked onion-corn mixture, season with salt and pepper, then let cool.
- In a mixing bowl, combine Greek yogurt, liquid eggs, garlic powder, salt, pepper, and Italian seasoning. Whisk until smooth.
- Fold in the cooled vegetable mixture.
- Gently mix in the self-rising flour and cornmeal until just combined.
- Chill the batter in the fridge for about 20 minutes.
Cooking
- Preheat a frying pan with olive oil over medium heat.
- Scoop approximately 1/4 cup of batter into the pan for each cake.
- Cook for about 2 minutes on each side until golden brown.
- Remove and place on a towel-lined plate to absorb excess oil.
- Keep warm in the oven set to a low temperature until ready to serve.
Notes
These cakes can be frozen and cooked later. Ensure zucchini is well-drained to avoid soggy cakes.