Zesty Zucchini Corn Cakes- Rustic Style!

Vegetarian, gluten free, savory corn cakes- easy and scrumptious! Vegan option included in recipe.

Zesty Zucchini Corn Cakes- vegan option in recipe, vegetarian, low fat recipe that is easy to make. serves 2
Zesty Zucchini Corn Cakes- Rustic Style!
Zesty Zucchini Corn Cakes- Gluten free, vegan option, vegetarian, low fat recipe that is easy to make. serves 2
Zesty Zucchini Corn Cakes-Rustic Style

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!

  • Servings: 2
  • Difficulty: easy
  • Print


  • 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!

  1. 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.
  2. Add the grated ginger and garlic, chili powder, the cumin seed powder, salt and baking soda. Stir well.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Sprinkle with additional Parmesan cheese (optional) Serve with spicy green chutney or ketchup!
  8. Repeat with the other half of the ingredients.

For a vegan option- you may totally skip the Parmesan cheese.

Have  a fabulous weekend all!






27 thoughts on “Zesty Zucchini Corn Cakes- Rustic Style!

Add yours

  1. What an unusual recipe for the lowly zucchini – the colors and ingredients pop right out. I’m sure your family were happy recipients of another of “Sandhya’s creations” 🙂 Happy weekend my friend!

    Liked by 1 person

    1. Thanks so much Loretta. i am laughing reading your comment about ‘lowly zucchini’…so funny really! This was a historic moment for me- My husband is an honest critic of my recipes and I truly appreciate it. But this time I was debating if I should put this on the blog and he said it tastes awesome, your taste buds are affected by the cold and cough you have 🙂 It is an easy recipe so will be made again and again in our home for sure!
      Can you believe that some followers of Indfused from India have asked if they could replace the zucchini with something as zucchini is expensive there! I wrote to them about a squash locally available there called “ghosaley’ which is very similar to zucchini.
      Hope you had a great weekend. That cod looked yummy!

      Liked by 1 person

    1. Thanks Rita. I am hooked on Thirty Umrigar’s novels at the moment and I think of you and our family friends the Dalals when I read about Parsi food 🙂


  2. Lovely Sandhya – and actually reminds me of an Indian dish my husband needs to make me again – dhokla…..it was the combo of baking soda and besan flour that reminded me of that dish!

    Liked by 1 person

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