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When it comes to delightful and nutritious dishes, Golden Zucchini Corn Cakes stand out as a vibrant and satisfying option. These savory cakes are a perfect blend of fresh zucchini and sweet corn, creating a flavorful treat that can be enjoyed as a snack, appetizer, or side dish. With their golden-brown exterior and tender interior, these cakes are not only visually appealing but also packed with nutrients, making them an ideal choice for health-conscious eaters.

Zucchini Corn Cakes with Avocado Cream

Discover the vibrant flavors of Golden Zucchini Corn Cakes paired with a creamy avocado topping. These delicious cakes blend fresh zucchini and sweet corn into a nutritious snack, appetizer, or side dish. Enjoy them golden-brown and crispy, while benefiting from their rich vitamins, fiber, and antioxidants. With easy preparation and versatile serving options, this dish is perfect for health-conscious eaters looking for delightful, guilt-free meals.
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Ingredients
  

2 medium zucchinis, grated

1 cup fresh or frozen corn kernels

1/2 cup all-purpose flour

1/2 cup cornmeal

2 large eggs

1/4 cup finely chopped green onions

1/2 teaspoon garlic powder

1 teaspoon baking powder

Salt and pepper to taste

1 tablespoon olive oil (for cooking)

For the Avocado Cream:

1 ripe avocado

1/2 cup sour cream or Greek yogurt

Juice of 1 lime

1 clove garlic, minced

Salt to taste

Instructions
 

Prepare the Zucchini: Begin by grating the zucchinis and then transferring them to a clean kitchen towel or cheesecloth. To remove excess moisture, twist the towel and squeeze gently until you've extracted as much liquid as possible. Place the drained zucchini into a mixing bowl.

    Mix the Batter: Add the corn kernels, all-purpose flour, cornmeal, eggs, chopped green onions, garlic powder, baking powder, and a pinch of salt and pepper to the bowl with zucchini. Stir everything together until a thick, cohesive batter forms.

      Heat the Pan: In a large skillet, pour in the olive oil and heat it over medium heat. To check if the oil is hot enough for cooking, drop a small spoonful of the batter into the pan—it should produce a satisfying sizzle.

        Cook the Cakes: Use a 1/4 cup measuring cup to scoop the batter and form it into small patties, placing them in the skillet. Cook each side for 3-5 minutes, or until they are beautifully golden brown. Depending on your skillet's size, you can comfortably cook 3-4 cakes at a time.

          Make the Avocado Cream: While the cakes are cooking, prepare the avocado cream by combining the avocado, sour cream (or Greek yogurt), lime juice, minced garlic, and a pinch of salt in a food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed.

            Serve: Once the zucchini corn cakes are golden brown, carefully remove them from the skillet and place them on a paper towel-lined plate to absorb any excess oil. Serve the cakes warm and top each with a generous dollop of the avocado cream.

              Enjoy! These scrumptious cakes can be enjoyed on their own, paired with a refreshing salad, or savored as a healthy snack!

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4