Fresh Corn and Zucchini Cakes

Serves 4 (makes about 12)

These moist, tender little cakes are an easy and flavorful side dish to serve with simple grilled

foods. They're excellent at room temperature, so consider making them ahead and packing

them along in your cooler on your next picnic.

Ingredients:

2 large eggs

1/3 cup low-fat buttermilk or low-fat milk

1/3 cup whole wheat flour

1 1/4 teaspoon baking powder

1/2 teaspoon fine sea salt

1/2 teaspoon ground black pepper

Kernels from 1 ear sweet corn (about 3/4 cup)

1 zucchini, grated (about 1 cup)

1/3 cup chopped onion

1/3 cup chopped mint

1 lemon, zest of

2 teaspoons expeller-pressed canola oil

In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until

smooth. Add corn, zucchini, onion, mint and zest and stir until combined. Heat oil in a large skillet

over medium heat. Working in batches, drop batter by scant 1/4-cup measures into skillet. Cook,

turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes

begin to brown too deeply before middle is cooked through. Add more oil between batches if

necessary. Serve the pancakes warm or room temperature.

Nutritional Info: 

PER SERVING:140 calories (50 from fat), 6g total fat, 1g saturated fat, 105mg cholesterol, 460mg sodium, 18g carbohydrate (3g dietary fiber, 3g sugar), 7g protein