Zucchini Corn Griddle Cakes

This easy griddle cakes recipe is made with fresh corn and zucchini, plus cheddar cheese. We love eating these for a light dinner that makes all the flavors of summer produce shine. Serve with sour cream and dig in.

Believe it or not, these zucchini corn griddle cakes are one of my kiddos’ favorite summertime meals. In fact, this is one of those recipes where people call dibs on the leftovers before you’ve even finished setting the dinner table. Whenever I make these I never count on eating extras the next day – I know someone in my family will gobble them up as a late-night or after-school snack. I’m not complaining though – these are full of good-for-you ingredients!

What is a Griddle Cake?

Griddle cakes are essentially savory little cakes that you cook in a pan on the stovetop. They usually have flour and baking powder, which gives them a slightly cakey texture. You can add all sorts of veggies to these kinds of cakes and then serve them with with your favorite fixings, like sour cream or even salsa.

How to Make Zucchini Corn Griddle Cakes

Making griddle cakes is remarkably easy. Here’s how to do it:

Prep your tools. Preheat the oven to 200F. Place an oven-safe plate in the oven. This is how you’ll keep your griddle cakes warm while you cook them.

Cutting kernels off cob of corn

Remove the corn from the cobs using a sharp knife. I usually cut off the kernels by placing the cobs vertically in a large bowl and slicing down the sides. This way as the corn comes off it falls right into the bowl you are going to use. Discard the cobs.

Shred the zucchini. The easiest way to do this is with a food processor fitted with the grater attachment.

Add the wet ingredients. To the bowl with the corn kernels, add the shredded zucchini, cheese, milk, eggs and olive oil. Mix well. Set aside.

Mix the dry ingredients. In a medium bowl, combine the flour, baking powder, oregano, salt and pepper. Mix well.

Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix well, until no dry bits of batter are visible.

Cook the griddle cakes. Heat about 2 tablespoons of oil in a medium nonstick skillet over medium heat. Add batter 1/4 cup at a time. Depending on the size of your pan, you should be able to fit 4 scoops of batter. Cook for about 2-3 minutes, until the undersides are golden, then flip with a spatula and cook for another 3-4 minutes. The griddle cakes are done when there is no wet batter in the center. You can check by making a small crack in the top of each cake with the corner of your spatula and peeking inside. (Just serve them “crack side down” and no one will know!)

Keep warm. When the griddle cakes are done, transfer to the oven to keep warm. Repeat the process until all the batter has been cooked up.

Serve. These griddle cakes are great with sour cream!

A stack of zucchini corn griddle cakes on a plate with sour cream

Serving Suggestions

In addition to sour cream, there are lots of other fixings that go well with these griddle cakes. Here are some of my favorites:

  • Salsa Pico de gallo salsa or even salsa macha are both tasty drizzled onto these cakes.
  • Honey – The sweetness of the honey offsets the savoriness of the griddle cakes nicely.
  • Guacamole – For a Mexican flair, add some homemade guacamole to these along with the sour cream.
  • On the side – I love fresh tomato slices on the side with these, just to add even more summer harvest flavor. You could also serve these with avocado slices.

How to Store and Reheat Leftovers

  • Fridge: Let the griddle cakes cool to room temperature, then store them in an airtight container for up to 3 days.
  • Freezer: Store cooled cakes in an airtight, freezer-safe container with pieces of parchment paper between each griddle cake. They will keep for up to 3 months.
  • To reheat: You can either zap one in the microwave for about 30 seconds (more if reheating more than one cake). You can also warm them in the oven at 350F for about 5-8 minutes until warmed through. If reheating from frozen you will need to adjust these times a bit.
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Zucchini Corn Griddle Cakes

A stack of zucchini corn griddle cakes
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This easy griddle cakes recipe is made with fresh corn and zucchini, plus cheddar cheese. We love eating these for a light dinner that makes all the flavors of summer produce shine.

  • Author: Rustic Family Recipes
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8-10 griddle cakes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Ingredients

Units
  • 4 medium ears of corn, husks and silks removed
  • 1 small zucchini, shredded
  • 1/2 cup cheddar cheese
  • 3/4 cup milk
  • 2 large eggs
  • 2 tablespoons olive oil, plus more for cooking
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon dry oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For serving: sour cream, pico de gallo salsa

Instructions

Prep your tools. Preheat the oven to 200F. Place an oven-safe plate in the oven. This is how you’ll keep your fritters warm while you cook them.

Remove the corn from the cobs using a sharp knife. I usually cut off the kernels by placing the cobs vertically in a large bowl and slicing down the sides. This way as the corn comes off it falls right into the bowl you are going to use. Discard the cobs.

Shred the zucchini. The easiest way to do this is with a food processor fitted with the grater attachment.

Add the wet ingredients. To the bowl with the corn kernels, add the shredded zucchini, cheese, milk, eggs and olive oil. Mix well. Set aside.

Mix the dry ingredients. In a medium bowl, combine the flour, baking powder, oregano, salt and pepper. Mix well.

Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix well, until no dry bits of batter are visible.

Cook the griddle cakes. Heat about 2 tablespoons of oil in a medium nonstick skillet over medium heat. Add batter 1/4 cup at a time. Depending on the size of your pan, you should be able to fit 4 scoops of batter. Cook for about 2-3 minutes, until the undersides are golden, then flip with a spatula and cook for another 3-4 minutes. The fritters are done when there is no wet batter in the center. You can check by making a small crack in the top of each fritter with the corner of your spatula and peeking inside. (Just serve the fritters “crack side down” and no one will know!)

Keep warm. When the fritters are done, transfer to the oven to keep warm. Repeat the process until all the batter has been cooked up.

Serve. These fritters are great with sour cream or your favorite fixings.

Keywords: griddle cakes, corn cakes, zucchini fritters, corn fritters

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