Zucchini & Corn Griddle Cakes

If your CSA box or garden is drowning you in zucchini right now, this is a good way to eat through a few at once. Grated zucchini and fresh corn kernels get folded into a simple batter and griddled until the edges turn golden and crisp. Top with a fried egg and you’ve got a full breakfast; serve them plain with sour cream and they’re a great light lunch too.

Ingredients

• 2 medium zucchini, grated (about 2½ cups)
• ½ teaspoon kosher salt, plus more to taste
• 2 ears fresh corn, kernels cut off (about 1½ cups)
• 3 scallions, thinly sliced
• 2 large eggs
• ⅓ cup all-purpose flour
• ¼ cup grated Parmesan
• ¼ teaspoon black pepper
• Butter or oil, for the griddle
• Sour cream, for serving

Instructions

1. Salt and drain the zucchini. Toss the grated zucchini with ½ teaspoon salt in a colander set over a bowl. Let sit for 10 minutes, then squeeze firmly in a clean kitchen towel to remove as much liquid as possible — this keeps the cakes from turning soggy.

2. Mix the batter. In a large bowl, combine the drained zucchini, corn kernels, and scallions. Add the eggs and stir to coat. Fold in the flour, Parmesan, and pepper until just combined.

3. Heat the griddle. Warm a large skillet or griddle over medium heat and add a thin layer of butter or oil.

4. Cook the cakes. Drop the batter by ¼-cup scoops onto the griddle, flattening slightly with the back of a spoon. Cook 3–4 minutes per side, until deep golden brown and cooked through. Work in batches, adding more butter as needed.

5. Serve warm. Top with a dollop of sour cream, extra scallions, or a fried egg.

Tips

• Don’t skip the squeeze. Zucchini releases a surprising amount of water — skipping this step is the most common reason griddle cakes fall apart or steam instead of crisping.
• Cut the corn raw. No need to cook it first; it cooks through in the few minutes on the griddle and keeps its sweet crunch.
• Make them ahead. Cooked cakes reheat well in a dry skillet or toaster oven — they lose their crisp edge in the microwave.
• Swap the cheese. Feta or a sharp cheddar both work in place of Parmesan for a different flavor direction.

Where to Find the Ingredients

Zucchini and sweet corn are both hitting peak supply at Washtenaw County farms and markets in mid-July.

Farmers markets:

• Ann Arbor Farmers Market — Saturdays 7am–3pm, Wednesdays 7am–3pm
• Ypsilanti Farmers Market — Saturdays 9am–1pm
• Saline Farmers Market — Saturdays 8am–noon

Farms & farm stands:

• Tantre Farm — certified organic CSA and farm stand in Chelsea, growing a huge range of summer squash and corn.
• Community Farm of Ann Arbor — biodynamic CSA in Chelsea, one of the oldest in the country.
• Jacob’s Fresh Farm — 475 N Fletcher Rd, Dexter, farm stand open daily 8am–6pm.
• Kapnick Orchards — Britton, farm market carrying produce alongside their orchard fruit.
• Blue Spring Farm — CSA and farm stand with a wide range of summer vegetables.
• Green Things Farm — 3825 Nixon Rd, Ann Arbor, farm stand open 7 days a week March through early December.
• Whitney Farmstead — diversified vegetable farm with CSA and market sales.
• Old City Acres — 741 Emerick St, Ypsilanti (B Cubed Bakery lot), Thu–Sun.
• Slow Farm Organic — certified organic CSA with a weekly grocery-bag pickup of seasonal produce.
• Fusilier Family Farms — 20-week CSA growing produce and flowers.
• Wasem Fruit Farm — Milan, market carrying vegetables alongside their fruit.
• Seva Farm — biodynamic, no-till CSA farm.
• Argus Farm Stop — two Ann Arbor locations, open daily 8am–8pm year-round, with a weekly produce box from 50+ local farms.
• Rain Dance Organics — organic vegetable and flower farm with a strong CSA program.