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Mini sweet corn and zucchini cakes are a delightful culinary creation that brings together the sweetness of corn and the subtle earthiness of zucchini in a bite-sized format. This versatile dish is not only a treat for the taste buds but also a smart addition to any meal, whether it’s a casual family dinner, a festive gathering, or a healthy snack. With their golden-brown crust and tender interior, these cakes are visually appealing and packed with flavor, making them a hit among both children and adults.

Mini Sweet Corn and Zucchini Cakes

Discover the joy of mini sweet corn and zucchini cakes with this simple and delicious recipe! Perfect for any occasion, these bite-sized treats blend the sweetness of corn with the freshness of zucchini, making them a hit with both kids and adults. Packed with nutrients and easy to prepare, they can be served as snacks, appetizers, or sides. Plus, they're versatile for various dietary preferences. Get ready to enjoy a delightful culinary experience!
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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 chives, finely chopped

1 teaspoon baking powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

3 tablespoons olive oil (for frying)

Optional: sour cream or yogurt for serving

Instructions
 

Prepare the Zucchini: Start by grating the zucchini. Place it in a clean kitchen towel or cheesecloth, twist the cloth, and squeeze to remove excess moisture. This will prevent the cakes from becoming soggy.

    Combine Ingredients: In a large mixing bowl, combine the sweet corn kernels, grated zucchini, all-purpose flour, cornmeal, Parmesan cheese, and chopped chives.

      Mix in Wet Ingredients: In a separate bowl, whisk together the eggs, baking powder, garlic powder, onion powder, salt, and pepper. Pour the egg mixture into the dry ingredients and stir until just combined. The mixture should be thick and hold together.

        Heat the Oil: In a non-stick skillet, heat 2 tablespoons of olive oil over medium heat. You can add more oil as needed for the remaining batches.

          Form the Cakes: Using a tablespoon or scoop, drop spoonfuls of the mixture into the skillet, flattening them slightly with the back of the spoon to form small cakes. Do not overcrowd the skillet; cook in batches if necessary.

            Cook Until Golden: Fry the cakes for about 3-4 minutes on each side or until they are golden brown and cooked through. Adjust the heat as needed to avoid burning.

              Drain and Serve: Once cooked, transfer the cakes to a paper towel-lined plate to absorb excess oil. Continue to cook the remaining mixture, adding more oil if needed.

                Serve Up: Serve the mini corn and zucchini cakes warm, with a dollop of sour cream or yogurt on the side for a tangy contrast.

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