Zucchini Cornmeal Cakes

This is the perfect method to use up any of those extra zucchini you may have from the garden this summer. These humble cornmeal cakes are extremely easy to put together. Filled with cheese and shreds of fresh zucchini, these cakes go perfectly with a nice dollop of cold sour cream. Try them out and let me know what you think!

Prep Time: 5 minutes | Cook Time: 20 minutes

Yields: 12

Ingredients:

• 1 medium zucchini, grated

• 1 cup shredded cheese (sharp cheddar is best)

• 2/3 cup cornmeal

• 1/2 cup gluten-free flour (regular works fine too)

• 1 egg

• 3/4 cup milk

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/4 tsp garlic powder

• butter for frying (about 2-4 tbsp)

• sour cream and flaky salt for serving

Method:

1. Whisk all of the cornmeal cake ingredients together in a large mixing bowl.

2. Melt 2 tbsp of butter in a large non-stick skillet over medium heat.

3. Using a 3-tbsp cookie scoop, scoop 3 cakes onto the skillet at a time. Cook 3 minutes per side or until golden and crispy. Lay on a paper towel lined plate while frying the rest.

4. Sprinkle flaky salt on top and serve with sour cream. Enjoy!