Corn cakes are one truly spectacular way to celebrate the season. They are so delicious and so much easier than their name would indicate. There’s a bit of cutting and shredding involved, but all things considered, this wonderful dish is totally worth spending a moment cutting delicious fresh corn cut off the cob and shredding the greenest zucchini you can find. Egg or vegan egg and coconut flour for extra fluffiness are a couple key ingredients in the batter, and then sauté these fritters carefully on low to cook them through but not burn. You may have heard this Teri Tip: always make a practice pancake to make sure your heat is on the right setting. These are simply delicious in their natural state, but I want to encourage you to take them over the top with my Vegan Red Pepper Sauce. The corn keeps its magnificent texture, and every bite is a truly revelation. Your favorite eaters will clamor for more, if my team is any indication, so as long as you’re cutting corn off the cob and shredding zucchini, you might as well make double.
Vegan Corn And Zucchini CakesPrint
5 ears of corn, shaved, about 3½ cups
1 zucchini, grated, about 1 cup
1¼ cup vegan coconut flour (we used Mama’s Coconut Blend)
1 cup finely chopped leek or onion
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon garlic powder
1 teaspoon chopped chives or fresh thyme
1¼ cup full-fat, unsweetened coconut milk, blended
6 tablespoons Just Egg, or 2 eggs if not doing vegan
3 to 4 tablespoons light olive oil for frying, more or less, if needed (or use your favorite oil)
In a large bowl, combine the corn, zucchini, flour, onion/leek, salt, pepper, garlic powder, and chives or thyme, and mix well. Make a well in the mixture and add the coconut milk and the Just Eggs, mixing until thoroughly combined.
In a large sauté pan over medium heat, heat the olive oil. When the oil is hot, reduce the heat to medium low and fry a test fritter: measure a scant ¼ cup of the fritter mixture into the pan. Using a spoon, gently flatten the fritter just a bit. Fry the fritter, flipping halfway through, about 7-8 minutes a side, or until the outside is brown and the middle is cooked through. Working in batches and watching carefully, fry the remainder of the fritters, transferring each to a paper towel-lined plate to drain as they finish.
Note: This is a dense batter. In order to not over brown, we cook on medium low so that the inside is cooked through and the outside is brown and crispy.
Serve with Vegan Smoky Red Pepper Sauce.
For a non-vegan version, see Teri’s Favorite Corn and Zucchini Fritter in the No Crumbs Left cookbook.
In case you can’t get Mama’s Coconut Blend Flour, you can also use Bob’s Red Mill Cup4Cup, or King Arthur’s Paleo Baking Flour.
Note: This is a dense batter, so in order to not over brown, they are pan fried on medium low so that the inside is cooked through and the outside is brown and crispy.
Farmers Market Sauté
Farmers Market Sauté is absolutely perfect for the peak of the growing season, when the earth is bursting with goodness: fresh sweet corn cut off the cob, a beautiful zucchini, perfect summer tomatoes, and spinach. To give it a nice twist, the tomatoes are added at the end, cooked just long enough to perfectly soften them up. They add a sublime lusciousness to the dish. Top with handfuls of fresh herbs from your garden or local farmers market. Here I’ve used basil, parsley, and chives, but this would be spectacular with tarragon. A splash of my Stir-fry Infuser elevates the flavors of this already magnificent celebration of summer. Can’t wait for you to make this!Print
2 tablespoons extra virgin olive oil
1¾ teaspoons kosher salt, divided
3 whole garlic cloves
2 medium zucchini, cut into large chunks
2 ears of fresh summer corn, shucked and removed from cob
1 large tomato, cut into wedges
2 cups fresh spinach, washed with tough stems removed
Freshly ground black pepper, to taste
2 handfuls fresh herbs (we suggest basil, tarragon, parsley and chives)
In a large pan, heat the olive oil over medium high heat. Add ¼ teaspoon of salt and the garlic cloves and cook until lightly crisp and brown, about 1-2 minutes. Remove the garlic and set aside.
Add the zucchini in a single layer and ¼ teaspoon salt and cook until golden brown, about 7 minutes. Gently flip the zucchini. Then add the corn and ¼ teaspoon salt and cook until golden, about 3 minutes. Add the tomatoes, spinach, pepper, and ¾ teaspoon salt, and stir, cooking until the spinach is wilted, about 1 minute. Add the remaining ¼ teaspoon of salt, if needed. Turn off the heat, return the cooked garlic to the pan and add the fresh herbs. Enjoy!
Variation: I like to cut the actual cobb into mini cobbs. It’s actually a fun alternative way to eat the corn.
This recipe would be delicious with a bit of the Stir Fry Infuser.