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When it comes to creating delightful and nutritious snacks, Mini Sweet Corn and Zucchini Cakes stand out as a top choice. These bite-sized treats are not only visually appealing but also incredibly versatile, making them perfect for various occasions. Whether you’re looking for a light appetizer at a gathering, a healthy snack for your kids, or even a quick meal option, these cakes deliver on flavor and simplicity.

Mini Sweet Corn and Zucchini Cakes

Discover the deliciousness of Mini Sweet Corn and Zucchini Cakes with this simple recipe that’s perfect for any occasion. These tasty treats combine the natural sweetness of corn with the mild flavor of zucchini, creating a delightful snack or appetizer. Easy to make and customize, they’re a great way to incorporate fresh, nutritious ingredients into your meals. Enjoy them as a light bite for gatherings or a healthy option for kids!
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Ingredients
  

1 cup sweet corn kernels (fresh or frozen)

1 medium zucchini, grated and excess moisture squeezed out

1/2 cup all-purpose flour

1/4 cup cornmeal

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1 egg, beaten

1/4 cup milk (or dairy-free alternative)

2 tablespoons chopped fresh parsley (or any herb of choice)

2 tablespoons vegetable oil (for frying)

Optional: sour cream or yogurt for serving

Instructions
 

Prep the Vegetables: If using fresh corn, cut the kernels off the cob; if using frozen, thaw and drain any excess water. Grate the zucchini and squeeze it in a clean kitchen towel to remove excess moisture.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, pepper, and garlic powder until well combined.

      Combine Wet Ingredients: In another bowl, whisk together the beaten egg and milk. Add in the sweet corn, grated zucchini, and chopped parsley, stirring until evenly mixed.

        Combine Mixtures: Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

          Heat the Pan: In a large non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat. You can add more oil as needed for each batch.

            Cook the Cakes: For each mini cake, spoon about 2 tablespoons of batter onto the skillet, flattening gently with the back of the spoon. Cook for about 3-4 minutes on each side or until golden brown and cooked through. Repeat with the remaining batter, adding more oil as necessary.

              Serve: Arrange the mini cakes on a plate and serve warm, with a dollop of sour cream or yogurt on the side, if desired.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes about 12 mini cakes