Summer Harvest Veggiecakes

Name: Summer Harvest Veggiecakes
Ingredients: 1 medium zucchini, coarsely grated (about 2 cups); 1 small carrot, finely shredded (about 2/3 cup); 1 1/4 teaspoons kosher salt, divided; 1/2 cup light sour cream; 3 tablespoons chopped fresh parsley; 1/2 teaspoon fresh lemon zest; 1 dash Sriracha Sauce; 1/3 cup fresh corn kernels; 2 eggs, lightly beaten; 2 green onions, sliced; 3 tablespoons fresh bread crumbs; 3 tablespoons cornmeal; 1 roma tomato, finely diced; 2 tablespoons oil, for frying

14 ingredients

4 steps

Ingredients

1 medium zucchini, coarsely grated (about 2 cups)
1 small carrot, finely shredded (about 2/3 cup)
1 1/4 teaspoons kosher salt, divided
1/2 cup light sour cream
3 tablespoons chopped fresh parsley
1/2 teaspoon fresh lemon zest
1 dash Sriracha Sauce
1/3 cup fresh corn kernels
2 eggs, lightly beaten
2 green onions, sliced
3 tablespoons fresh bread crumbs
3 tablespoons cornmeal
1 roma tomato, finely diced
2 tablespoons oil, for frying

Directions

1

Grate zucchini and carrot, using the shredding disk of a food processor. Place in a colander and toss with 1/2 teaspoon salt. Let stand 30 minutes.
2

In a small bowl, mix together sour cream, parsley, lemon zest, Sriracha sauce and 1/4 teaspoon salt. Refrigerate.
3

Squeeze zucchini/carrot mixture in cheesecloth or strong paper towel to remove as much liquid as possible. Transfer to a medium bowl and stir in corn, egg, onions, bread crumbs, corn meal and 1/2 teaspoon salt.
4

Heat a large skillet to medium heat, and coat the bottom with oil (If the temperature is too high, the outside will get too brown before the inside is fully cooked.). Add 1/4 cup of the mixture for each pancake, pressing lightly with the bottom of the measuring cup to flatten. Cook until golden, about 3-4 minutes on each side. Drain on a paper-towel-lined plate, and place in a warm oven until all pancakes are cooked. Serve with the sour cream sauce and tomato.