My family has made some version of zucchini cakes for as long as I can remember and I’ve done a few since becoming a vegan. This was by far my favorite!
We enhanced the corn flavor by substituting cornmeal for one half of the flour mixture. We also created a sour cream dipping sauce with vegan parmesan (see recipe for brand information) and dijon mustard. And in place of the egg? A “flax egg”. That is, a 1:3 ratio of ground flax seed to water. I just learned a new technique of refrigerating the flax egg mixture for 15 minutes prior to use and it worked amazingly well!
We made ours bite-sized, but you could also make them full burger size. They are crispy on the outside, creamy on the inside and extremely flavorful with a bit of salt and our sour cream dipping sauce.
I’ve added nutrition for the zucchini cakes and the dipping sauce separately in the event you choose not to make the sauce.
- [u]FOR THE ZUCCHINI CORN CAKES:[/u]
- 1-1/2 Zucchini, shredded (no need to drain)
- 1/2 C Corn, fresh is best but you can also use frozen (defrosted), or canned in a pinch
- 1/4 C Onion, shredded or minced
- 1/2 C Cornmeal
- 1/2 C All-Purpose Flour
- 1 Tbl Non-Dairy Milk (I use [url href=”http://www.sodeliciousdairyfree.com/products/coconut-milk-beverages/original”]So Delicious brand Coconut Milk[/url])
- 2 Tbl vegan Parmesan (Parma, Go Veggie, etc. all have good products) – you could also use Nutritional Yeast to get that “cheesy” flavor. You can do a search on Amazon.com for “vegan parmesan” and you can get most of them there.
- Salt & Pepper, to taste
- Vegetable Oil, for pan frying
- [u]FOR THE DIPPING SAUCE:[/u]
- 1 C vegan Sour Cream (Tofutti or Follow Your Heart both make good vegan versions)
- 1/4 C vegan Parmesan (Parma, Go Veggie, etc. all have good products) – you could also use Nutritional Yeast to get that “cheesy” flavor
- 1 tsp Dijon Mustard (or more to taste)
- Salt & Pepper, to taste
- Begin with making the “flax egg”. Combine 1 Tbl of ground flax seed to 3 Tbl of water. Mix well and place in the refrigerator. 15 minutes minimum.
- Using a grater or food processor with the grating attachment, process the zucchini and onion together. Transfer to a large bowl and fold in the corn.
- To the zucchini and corn mixture, add the cornmeal, flour, salt and pepper, vegan parmesan (or nutritional yeast), the flax “egg” mixture and non-dairy milk. Combine well and set aside.
- Meanwhile, heat a large skillet on high heat. Add a small amount of oil.
- We used a mini scoop to get these small patties, but you could make them larger with an ice cream scoop or just use a spoon. It’s a dense mixture, so flatten them slightly before flipping.
- Allow to get golden brown on both sides and cooked through.
- While they are cooking, combine all ingredients for the dipping sauce. Taste for seasoning.
- Remove the cooked patties to a paper towel to drain and immediately season with salt while still hot. Finish the remaining patties.
- Serve warm.
- Makes about 20 mini or 8-10 large.