October 1, 2009

zucchini corn cakes with fresh salsa

We had a brief cold front come through last week - 3 nights at 36 degrees. Now again this week we are getting a cold front but this one will dip down to 32 degrees tonight! Sigh, our tomato plants are looking pretty droopy... This will probably be the last of our fresh tomato gluttony.

Serving Size: 24 zucchini corn cakes, 2 cups fresh salsa

Zucchini Corn Cake Ingredients:
4 medium zucchini, shredded
3 ears corn
1/2 red onion, minced
3 eggs
3 c. whole wheat
2 T. cilantro, minced
2 t. salt
1/2 t. black pepper
1/2 t. jalapeno pepper, minced

Fresh Salsa Ingredients:
2 lbs. tomatoes
1/4 c. red onion, minced
4 cloves garlic, minced
1 T. cilantro, minced
1 T. olive oil
1 T. lime juice
1 t. jalapeno pepper, minced
1 t. salt

Salt the shredded zucchini and let it sit for awhile. Shuck and blanch the corn. Remove the corn kernels from the cobs. Squeeze the zucchini to remove as much moisture as you can. Mix together all of the zucchini corn cake ingredients. Grab balls of the cake batter and flatten. Pan fry the cakes in some oil over medium low heat.

For the salsa, make really shallow X's in the bottom of your tomatoes. Blanch them by boiling them for 1-2 minutes and then putting them under cold water to stop the cooking. Blanching will help the skins come off super easy. Peel the tomatoes and cut them laterally (side to side not top to bottom). Remove the seeds from the seed pockets. Chop the remaining tomato flesh and add other ingedients.

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