Vegetarian, gluten free, savory corn cakes- easy and scrumptious! Vegan option included in recipe.
Can you believe it is the last week of summer, already? It goes by too fast, doesn’t it? I am a summer person and love to hang on to it as long as I can. But what choice do we have? They are already predicting colder temperatures in our neck of the woods 🙂
What perks me up is the fresh produce at this time of the year! The abundance of fresh zucchini and corn in the markets got me thinking… I have wanted to try making savory corn cakes for a long time but the usual recipes with heavy cream, eggs, butter etc… was not what I had in mind.
I decided to try a simple combination of corn meal and besan as my base with corn, zucchini and spices added in. It made for a rustic, scrumptious corn cake that my family absolutely loved. What a pleasant surprise it was that my husband loved it so much that when I started critiquing it, he said my taste buds have lost their edge with the cold I have!
So I savored the rare compliment and the Zesty Zucchini Corn Cake- Rustic Style!
Zesty Zucchini Corn Cake- Rustic Style!
- ½ cup cornmeal
- ¼ cup besan/ chickpea flour
- 1 cup warm water
- ½ teaspoon turmeric powder
- ½ teaspoon cumin seeds
- ½ inch fresh ginger root, peeled and grated
- 2 small cloves of garlic, grated
- ½ teaspoon red chili powder (or to taste)
- 1 teaspoon roasted cumin seed powder
- Salt to taste
- 1/2 teaspoon baking soda
- 1 small zucchini sliced thin
- ¼ cup roasted corn kernels
- ¼ cup grated Parmesan cheese
- 2 teaspoons oil
To make the Zesty Zucchini Corn Cake- Rustic Style!
- Mix together the cornmeal and besan. Add the warm water and stir well so there are no lumps. Add the turmeric and cumin seeds, stir and set aside for a minimum of 15 to 20 minutes.
- Add the grated ginger and garlic, chili powder, the cumin seed powder, salt and baking soda. Stir well.
- To an 8 inch well- seasoned cast iron pan or a nonstick pan on medium heat add ½ teaspoon of oil and swirl it around.
- Reduce heat to low. Arrange half of the zucchini and corn and sprinkle with a tablespoon of the Parmesan cheese. Pour ½ of the cornmeal and besan batter over it. Drizzle ½ teaspoon of oil around the corn cake.
- Cover and let it cook on low for 7 to 8 minutes or until a toothpick inserted comes out clean to show that it is cooked all the way through.
- Flip the corn cake using a plate to invert and then slide it back into the pan. Cook on the other side for a minute or so for a crisp coat.
- Sprinkle with additional Parmesan cheese (optional) Serve with spicy green chutney or ketchup!
- Repeat with the other half of the ingredients.
For a vegan option- you may totally skip the Parmesan cheese.
Have a fabulous weekend all!