Zucchini Corn Cakes with Green Tomato Relish + Sunflower Sour Cream! A wonderful, savory, summer breakfast.
I’m now on the fourth of five zucchini recipes, in this informal Summer Series! This idea for Zucchini Corn Cakes with a sunflower seed sour cream came from Jessica Rasekhi, over on my IG post asking for suggestions. While I changed up somethings, I’m pretty damn excited about how this turned out!
The recipe was based on a sweet pancake here on VYA. But, as I was making it, I realized that it’s essentially a looser hush puppy recipe. That being said, I may make these again, but with a thicker batter, and fry ’em up! Because who doesn’t love hush puppies? People who haven’t had them yet, that’s who.
Back to these cakes! Topped with a green tomato relish, and homemade sour cream, you’ll love these zucchini corn cakes filled with the shredded green fruit. Oh, you didn’t know? Zucchini (and all squash) are botanically fruit, but culinarily are considered veggies. Kinda mind-blowing, yeah?
And let us focus on the green tomato relish, as it’s essential to this recipe! I used green Roma tomatoes from my garden, plus steamed corn, fresh jalapeño, cilantro, green onion, and salt. It complements the warm corn cakes with its cool, refreshing, and crunchy nature. I was really into this, and think that I may pulse it in the food processor next time to make more of a salsa.
As for the sour cream, I wouldn’t have though to go the sunflower seed route on my own, so I was grateful for the suggestion! I typically would use cashews for something like this, but I like the seed option for a nut-free recipe. What I did find out, is that sunflower seeds, even after soaking, need more water to blend smoothly! That being said, you’ll have extra sour cream, but it’d be great on some nachos or tacos, too.
I couldn’t let you go ahead and make these zucchini corn cakes without saying that hot sauce is essential! The spicy, vinegar-y flavors go really well with the rest of the components. Something I wish I did, was whisk together some hot sauce with maple syrup. This morning, as I was eating leftover and did this; it was perfect to say the least. So, I’ve added it as an option in the recipe, below!
After this, I have one last zucchini recipe coming your way! Plus, some back-to-school ideas, a LOT of tomato recipes, and more. Stay up-to-date by subscribing to my newsletter!
New Vegan Product Review: Ripple Half & Half! Silky smooth, ultra creamy, and versatile.
Ripple Foods has done it again! Clearly, they’re on a roll with new products, this summer. First, with the Unsweetened Vanilla Ripple Milk, and now, with their new Ripple Half & Half. They have two options for this product, Original and Vanilla. Both versatile in their own ways, but definitely catering to those who either like plain creaminess, and those who like a hint of sweetness and vanilla.
As much as I love my coffee really creamy, I hardly find myself going out and buying half & half. The only times I usually have it is if I’m staying with people who have well-stocked fridges. And I’m usually quite excited about it. (It’s the little things, okay) So, I was happy to test these two out, but didn’t want to bore you with only coffee. I made a couple of recipes, and of course did coffee(s), too; so go on and see them, below!
This Zucchini Risotto with Roasted Tomatoes screams summer! And is a great way to use some of that bounty of tomatoes. Dairy-free, ultra-comforting, and delicious.
Can you believe that it’s August already? I 100% am not ready for this. Especially considering my manuscript is due at the end of the month! AH!! Just like last time, I’ll be putting out a call/survey for recipe testers. So, if you’d like to be one keep your eyes peeled for that announcement within the next couple of weeks.
For now, I’m going to continue to crank out the zucchini (and tomato) recipes for you. This recipe is #3 for the current summer, and I don’t see these stopping before the month ends. It’s been a minute since I last made a risotto, I think it was for my Vegan Bowl Attack? Geez! But, I thought this would be a great way to use zucchini in two different applications for the same recipe.
The shredded zucchini is almost undetectable in the risotto, but it adds extra creaminess to it. While on top we have roasted zucchini and tomatoes, fresh basil, plus toasted pine nuts. Mmm… I have to say, I’m so happy that I’ve been picking the tomatoes from my garden a little early, and letting them ripen inside. They taste AMAZING, and even more so roasted.
While risotto takes a little patience to make, it really comes together rather quickly. Not to mention, the end result is SO worth it! I’m super stoked to even have just a teeny bit of leftovers of this zucchini risotto in my fridge, right now. Which I may or may not consume before I finish typing up this blog post. (Added: ultimately, I ended up eating the rest after I finished that sentence.) 😀
And, even though I used backyard Roma tomatoes, this recipe would be great with pretty much any roasted tomato, as long as you cut it bite-sized for roasting. Seeing that I have a LOT of tomatoes on my counter right now, I know that I’ll be making either a slow-roasted or slow-cooker tomato sauce, soon. Do y’all have any other recipe ideas that you’d like to see for tomatoes? Let me know in the comments!