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The mini sweet corn and zucchini cakes are a delightful dish that brings together the sweetness of corn and the subtle earthiness of zucchini in a compact, easy-to-eat format. Whether served as an appetizer, a side dish, or a light main course, these mini cakes are versatile enough to complement a variety of meals. Their bright flavors and appealing texture make them a favorite for both casual gatherings and more formal occasions.

Mini Sweet Corn and Zucchini Cakes

Discover the delightful mini sweet corn and zucchini cakes, the perfect blend of sweetness and savory flavors. Ideal as an appetizer or light main dish, these tasty cakes are not only easy to make in under 30 minutes but also packed with nutritious ingredients. With zucchini’s low-calorie goodness and corn's fiber-rich benefits, they support a balanced diet. Serve them with your favorite dipping sauces for a fun twist at your next gathering!
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Ingredients
  

1 cup sweet corn kernels (fresh or frozen)

1 medium zucchini, grated and excess moisture squeezed out

1/2 cup all-purpose flour

1/4 cup cornmeal

1/4 cup grated Parmesan cheese

2 large eggs

2 tablespoons fresh parsley, chopped

2 tablespoons green onions, finely chopped

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup milk (or plant-based alternative)

Olive oil or cooking spray for frying

Instructions
 

Prepare the Zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth, twist it, and squeeze out as much excess moisture as possible. This ensures the cakes remain firm and don’t fall apart while cooking.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, grated Parmesan cheese, garlic powder, smoked paprika, salt, and pepper. Stir until well mixed.

      Combine Wet Ingredients: In another bowl, beat the eggs and mix with the milk. Add the squeezed zucchini, sweet corn, chopped parsley, and green onions. Mix until combined.

        Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Gently fold until just combined, being careful not to overmix.

          Heat the Pan: Heat a generous amount of olive oil or cooking spray in a non-stick skillet over medium heat.

            Form the Cakes: Once the oil is hot, use a tablespoon to scoop the mixture and form small patties (approximately 2-3 inches wide). Place them in the skillet, making sure not to crowd the pan.

              Cook the Cakes: Fry the mini cakes for about 3-4 minutes on each side or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.

                Drain and Cool: Once cooked, transfer the cakes to a paper towel-lined plate to drain any excess oil. Repeat with the remaining batter.

                  Serve and Enjoy: Serve warm, paired with a dollop of sour cream, yogurt, or a tangy dipping sauce like salsa or avocado sauce for an extra flavor boost.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings