Zucchini Corn Cakes

Directions

1. 1
   In a large bowl, stir together cornmeal, flour, soda cumin, salt and pepper.
2. 2
   Using large holes on a shredder, shred zucchini to make 3/4 cup (packed).
3. 3
   Squeeze with your hands to extract excess moisture.
4. 4
   In a medium-size bowl, mix egg, buttermilk, oil, zucchini, corn and green onion.
5. 5
   Pour liquid into dry ingredients and stir until evenly moistened.
6. 6
   Heat a large skillet or griddle over medium-high heat.
7. 7
   Grease lightly with butter.
8. 8
   Spoon about 2 tablespoons batter onto skillet for each cake, spreading batter to make 3 inch cakes.
9. 9
   Cook until tiny bubbles form in the centers and edges of cakes appear dry; turn and cook other sides until browned and cakes puff slightly.
10. 10
    Serve 2 or 3 cakes per person.
11. 11
    Top each serving with sour cream as desired.