By Chef Jo Ann Kim

August 2021

Serves 2-4

Ingredients

  • 2 small zucchini, grated
  • 1 cup corn
  • 2 eggs
  • 1/3 cup cornmeal
  • 1 cup flour
  • 1/2 tsp coriander
  • 2 tbsp basil, chopped
  • 1/2 tsp red pepper flakes
  • salt pepper to taste
  • oil for frying
  • CUCUMBER COCONUT SALSA
  • 1/2 persian cucumber, minced
  • 1/2 cup fresh coconut, minced
  • 1/2 lime, juiced and zest
  • 2 tbsp parsley, chopped
  • 2 tbsp cilantro, chopped
  • salt and pepper to taste
  • sour cream, to serve

Steps

  • SALSA
  • Mix all ingredients together and season to taste. Set aside.
  • ZUCCHINI CAKES
  • Squeeze moisture from the zucchini until dry.
  • In a medium bowl, add all dry ingredients and mix well together.
    Mix in wet ingredients and vegetables. Ladle into a well oiled
    hot skillet over medium high heat and shape into patties. Cook
    until crisp on both sides.
  • Top zucchini cakes with sour cream and cucumber salsa
    to serve.
  • Enjoy!