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Crispy Zucchini Corn Cakes

4.6
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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
24 servings
Southern
Crispy Zucchini Corn Cakes
Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste
  • 1 cup milk
  • 1/4 cup butter, melted and slightly cooled
  • 2 large eggs, beaten
  • 2 cups grated zucchini
  • 1 1/2 cups fresh corn, kernels cut from cob
  • 1 cup finely shredded Cheddar cheese
  • 1 quart oil for frying, or as needed
Instructions
1
Combine the dry ingredients, including flour, sugar, baking powder, cumin, salt, and pepper, in a large mixing container.
2
In a separate, smaller bowl, blend the milk, melted butter, and eggs until well incorporated.
3
Add this wet mixture to the dry ingredients and whisk until everything is fully combined. Stir in the zucchini, corn, and Cheddar cheese until they are perfectly integrated.
4
Heat the oil in a deep frying device or large cooking vessel to 350 degrees Fahrenheit (175 degrees Celsius). Using small batches, carefully drop spoonfuls of the batter into the hot oil. Fry until crispy and golden brown, approximately 4 minutes per batch, flipping them halfway through with a pair of tongs.