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Before diving into the batter, preparing the zucchini correctly is essential for achieving the best texture in your corn cakes. Start by selecting fresh, firm zucchinis, as these will provide the best flavor and moisture content.

Zucchini Corn Cakes with Avocado Cream

Discover the deliciousness of Golden Zucchini Corn Cakes with Creamy Avocado! This vibrant dish combines the fresh flavors of garden zucchini and sweet corn, delivering a delightful twist on a classic favorite. Perfect as a side, main dish, or snack, these nutrient-packed cakes are easy to prepare and satisfying for any palate. Top them with creamy avocado for an extra layer of richness. Try this recipe for a quick, healthy meal your whole family will love!
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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 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: Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible, then transfer to a mixing bowl.

    Mix the Batter: To the zucchini, add the corn, all-purpose flour, cornmeal, eggs, green onions, garlic powder, baking powder, salt, and pepper. Mix well until everything is combined and forms a thick batter.

      Heat the Pan: In a large skillet, heat olive oil over medium heat. To test if it's hot enough, drop a small spoonful of the batter into the pan; it should sizzle.

        Cook the Cakes: Using a 1/4 cup measure, scoop the batter and form it into patties. Cook for 3-5 minutes on each side, or until golden brown. You can cook about 3-4 cakes at a time, depending on the size of your skillet.

          Make the Avocado Cream: While the cakes are cooking, blend together the avocado, sour cream (or Greek yogurt), lime juice, minced garlic, and salt in a food processor or with a fork until smooth and creamy. Adjust seasoning to your taste.

            Serve: Once the zucchini corn cakes are cooked, remove them from the skillet and place them on a paper towel to absorb excess oil. Serve warm, topped with a generous dollop of avocado cream.

              Enjoy! Pair these delightful cakes with a fresh salad or enjoy them as a tasty snack!

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