Zucchini Corn Cakes

Name: Zucchini Corn Cakes
Ingredients: 1 1/2 cups stone-ground corn meal; 2 cups zucchini - grated; 2 tablespoons fresh basil - chopped; 1 teaspoon kosher salt; 2 teaspoons honey; 1 1/2-2 cups boiling water; 3 tablespoons unsalted butter

7 ingredients

1 steps

Ingredients

1 1/2 cups stone-ground corn meal
2 cups zucchini - grated
2 tablespoons fresh basil - chopped
1 teaspoon kosher salt
2 teaspoons honey
1 1/2-2 cups boiling water
3 tablespoons unsalted butter

Directions

1

["Place corn meal, zucchini, basil, salt and honey into a large bowl. Next, slowly add the boiling water a little at a time and stir well to remove the lumps. Add water until desired consistency is reached -- it should be slightly thick and not too thin, similar to pancake batter. Once lump free, let it sit for 5-10 minutes to absorb some of the water. Give a gentle stir, adding a bit more water if needed. Next, place a large heavy duty skillet over medium heat, add butter and let it start to melt to coat the pan.", "Once the pan is coated, pour a 1/4 cup of the corn cake mixture into the pan and gently pat flat into about 2 1/2\" -3\"" cake size. Continue the process until the pan is covered yet cakes are evenly spaced out in the pan. Let cakes cook for 3-4 minutes or until lightly golden in color.""