I am such a sucker for fall! As much as I love the summer months in YEG there is something about September, it’s like a fresh start for the year. But what I love MOST about this time of year is the harvest; the markets are just packed with veggies, the colours so vibrant and fresh – I’m getting a major foodie boner just thinking about it!
Fall is the best time to think about cooking with local ingredients because there are a butt load of them! One of my favorite things to eat this time of year is corn, specifically Alberta Taber corn – which you can literally buy on the side of the road. I was trying to think of something unique to do with corn for a recent Gastropost Challenge but I wanted something that tip-toed along the line between summer and fall flavours and that’s when I was inspired by a recipe from Damn Delicious. With a few tweaks my Corn & Zucchini Cakes were born.
Here’s what you need to whip of a batch of these crispy and sweet cakes tonight:
- 2-3 Medium Zucchini, grated
- 2½ Cups of fresh Taber corn (frozen or canned would work as well)
- 4 Eggs, beaten
- ¾ Cup Whole Wheat Flour
- ¼ Cup of Cheddar Cheese, grated (feta would also be delicious)
- 1 Clove Garlic, minced
- 2-3 Heaping Tbsp of Fresh Basil
- 2-3 Heaping Tbsp of Chives
- Zest and Juice of Half a Lemon
- Salt and Pepper to Taste (I go heavy on the pepper, I love black pepper and corn)
- EVOO for Frying
- Small Container of Ricotta
First things first, get your grated zucchini into a colander (placed in the sink) with a healthy pinch of salt. Stir, and let that hang out while you prep the rest of the ingredients. Mix together all the ingredients EXPECT the zucchini, EVOO, and ricotta.
Heat a skillet coated with a thin layer of EVOO over medium heat.
Using a clean kitchen towel or some cheese cloth if you have that handy squeeze all of the liquid from the zucchini by placing the zucs onto the cloth and kind of ringing it out like you would a towel (or the neck of your next door neighbour who insists on beginning any and all construction projects at 7AM on a Saturday) – once you have most of the liquid out mix the zucchini into the batter.
Your EVOO should be hot by now (you’ll see ripples in the oil when it’s ready) so go ahead and drop blobs of the batter down to fry – I didn’t measure mine but I’d say each cake is about 1/3 cup of batter. Press down on them gently with a flipper and give them 2-3 minutes per side to brown up and heat through. Transfer the cakes to a plate lined with paper towel and begin the next batch (I did about 4 cakes at a time as that is all my pan would hold).
Your Corn & Zucchini Cakes are ready to eat! These make a great Meatless Monday option or a side to any dish you like. You could also make them smaller and serve them as appies. I topped mine with a spoonful of ricotta and a sprinkle of chives.