Zucchini Corn Cakes


  • 1 lb. zucchini (2 small)
  • 1/2 tsp. kosher salt
  • 1/2 cup flour
  • 1/4 cup cornmeal
  • 1 Tbsp. baking powder
  • 1/4 tsp. ground black pepper
  • 1 (13 oz.) jar S&F Chipotle Corn & Chili Salsa, divided
  • 2 eggs, beaten
  • 2/3 cup plain Greek yogurt
  • 2 Tbsp. melted butter
  • 1 Tbsp. dried onion
  • 1/2 cup canola oil, divided
  • 1/2 cup sour cream


  1. Preheat the oven to 225°F.
  2. Grate the zucchini and toss it with kosher salt. Place it in a colander over a bowl. Set aside.
  3. In a small bowl, whisk together the flour, cornmeal, baking powder and ground black pepper.
  4. Add 1 cup S&F Chipotle Corn Chili Salsa, eggs, yogurt, butter and dried onion to a separate bowl. Stir well to combine. Use paper towels to press the excess water out of the zucchini. Add the zucchini to the salsa mixture and stir well.
  5. Add the dry ingredients to the wet ingredients and stir until just combined.
  6. Add 1/4 cup oil to a large skillet over medium-high heat. When hot drop 1/4 cup batter per zucchini corn cake. You will have to cook the cakes in batches adding more oil as needed.
  7. Cook zucchini corn cakes for about 2 minutes per side, until nicely browned and cooked through.
  8. Transfer the cooked cakes to an oven-safe plate and cover with foil. Keep the cakes in the oven until all of the batter is used up.