Monday, June 4, 2012

Zesty Zucchini Corn Cakes


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
1/3 cup sour cream
1 cup cherry tomatoes, quartered
Fresh basil sprigs, if desired

Directions:

1. In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.

2. 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.

3. Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.