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Zucchini Cakes with Nectarine & Corn Salsa

  • Author: Hy-vee Magazine

Description

In the summer there is always a bumper crop of zucchini, nectarines and corn. What could be better than to put them all together in a delicious zucchini pancake topped with ricotta and nectarine and corn salsa? My family licked the plate and asked me to make this again soon!


Scale

Ingredients

  • 3 small to medium zucchini, grated
  • ½ lemon
  • 1 large shallot (or 2 small ones)
  • 2 ripe nectarine, finely diced
  • 1 large ear white corn, boiled and cooled
  • 1 small bunch chervil (1015 leaves)
  • 1 small carrot, finely grated
  • 4 tablespoons of flour
  • 1 teaspoon of baking powder
  • 2 eggs
  • salt and pepper, to taste
  • fresh ricotta cheese

Instructions

  1. Grate zucchini with the large holes of a grater. Lightly season and set over a double layer of paper towels lined in a colander. The zucchini will start to ‘sweat’, so set aside to drain for 30 minutes.
  2. Meanwhile, make your peach and corn salsa. Boil one ear of corn, cool, and pat dry.
  3. Finely mince ½ of a large shallot and combine in a medium bowl with lemon juice and 1 tsp. salt. Finely dice peach and cut kernels off one ear of corn. Add into bowl and incorporate thoroughly. Coarsely chop chervil and mix in. Cover and set in refrigerator to cool.
  4. One handful at a time, squeeze excess liquid from zucchini and transfer to a large bowl. Finely grate a carrot, mince the other half of the shallot, and mix with zucchini.
  5. Add flour, baking powder, eggs, salt and pepper, and mix well.
  6. Heat the oil in a large nonstick skillet over medium high heat. When the oil starts to let off a bit of smoke, turn heat down to medium. Carefully drop zucchini patties into the pan, 4-5 at a time so as to not overcrowd the pan.
  7. Cook for 3-5 minutes on each side, depending on how hot your oil (and how crispy/burnt you like your patties!).
  8. Transfer cooked patties to a plate lined with a paper towel to drain/cool.
  9. On each plate, spoon a hefty dollop of fresh ricotta and season with salt and olive oil. Place a few patties on top, and dress with the peach and corn salad.

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