I really like foods that are pretty.
Call me vain, but it seems so much more fun to eat something that is beautiful. I also like when food is really simple to make, but looks complicated. Enjoyable eating comes down to presentation.
We had dinner club last night, and I wanted color to represent the birth of the new season. We are hopefully, and thankfully, moving into spring. Zucchini may be a fall food, but I argue that its delightful all year. Mix it with corn, and make it into a fritter/cake. Its great.
Zucchini and Corn Cakes
(This is super easy, I promise, and really good)
4 cups corn
2 small zucchini, diced really small
1/2 cup cornmeal
3 eggs, beaten
salt and pepper to taste
1/3 cup cilantro
2 Tablespoons plus 1 teaspoon Olive oil
In a skillet, heat teaspoon of olive oil. Add the corn and zucchini and saute until tender, about 3-5 minutes. Remove from heat and let it cool for about ten minutes. In a large bowl, mix vegetables with cornmeal, eggs, cilantro, and salt and pepper.
Add olive oil to skillet and drop mixture by 1/4 cupfulls onto hot skillet. Saute "cakes" for 2 minutes on each side, or until golden. Remove from heat and top with shredded cheese. (I used havarti).
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| Hot skillet, with olive oil and Zucchini Corn Cakes. |
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| Fry the cakes in batches. |
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| Saute until golden. |
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| Sometimes they get crumbly. |
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| Topped with havarti. |
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