Summer Harvest Veggiecakes
Recipe type: Appetizer/Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Fresh summer zucchini, earthy bright carrots and sweet tender corn kernels star in this colorful savory pancake topped with a tangy sour cream sauce.

Inspired by Full Belly Sisters Zucchini Potato Pancakes
  • 1 medium zucchini, coarsely grated (about 2 cups)
  • 1 small carrot, finely shredded (about ⅔ cup)
  • 1¼ teaspoon kosher salt, divided
  • ½ cup light sour cream
  • 3 tablespoons chopped fresh parsley
  • ½ teaspoon fresh lemon zest
  • 1 dash Sriracha sauce
  • ⅓ cup fresh corn kernels
  • 2 eggs, lightly beaten
  • 2 green onions, sliced
  • 3 tablespoons fresh bread crumbs
  • 3 tablespoons corn meal
  • 1 roma tomato, finely diced
  • 2 tablespoons oil for frying
  1. Grate zucchini and carrot, using the shredding disk of a food processor. Place in a colander and toss with ½ teaspoon salt. Let stand 30 minutes.
  2. In a small bowl, mix together sour cream, parsley, lemon zest, Sriracha sauce and ¼ teaspoon salt. Refrigerate.
  3. Squeeze zucchini/carrot mixture in cheesecloth or strong paper towel to remove as much liquid as possible. Transfer to a medium bowl and stir in corn, egg, onions, bread crumbs, corn meal and ½ teaspoon salt.
  4. Heat a large skillet to medium heat, and coat the bottom with oil (If the temperature is too high, the outside will get too brown before the inside is fully cooked.). Add ¼ cup of the mixture for each pancake, pressing lightly with the bottom of the measuring cup to flatten. Cook until golden, about 3-4 minutes on each side. Drain on a paper-towel-lined plate, and place in a warm oven until all pancakes are cooked. Serve with the sour cream sauce and tomato.
*Each pancake is about 4 inches in diameter.

Recipe by Jazzy Gourmet Cooking Studio at
© 2013 Sherry Klinedinst
All rights reserved. Repost with permission only.
Recipe by Jazzy Gourmet Cooking Studio at