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 thought 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!
Sunflower Seed Sour Cream
- 1 cup raw, unsalted sunflower seeds, shelled
- 1 cup water
- 1 tablespoon white vinegar or apple cider vinegar
- 1 tablespoon lemon juice
- 1/4-1/2 teaspoon salt
Zucchini Corn Cakes
- 1 cup unsweetened non-dairy milk
- 2 teaspoons apple cider vinegar
- 1 cup corn meal
- 1/2 cup whole wheat pastry flour, or GF Flour + 1/2 teaspoon xanthan gum
- 1 tablespoon nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- Pinch of cayenne pepper
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or agave nectar
- 1 cup shredded zucchini
Green Tomato Relish
- 1/2 cup diced green tomatoes
- 1/2 cup cooked corn kernels
- 2 tablespoons diced green onion
- 1 tablespoon chopped fresh cilantro
- 1-3 teaspoons minced fresh jalapeño
- Salt, to taste
- 1/4 cup maple syrup
- 2-3 teaspoons vinegar-based hot sauce, i.e. red rooster, tabasco, etc.
- For the sunflower seed sour cream: Place seeds in a bowl and cover with boiling-hot water. Soak for 20 minutes, then strain and place in blender with 1/2 cup water, vinegar, lemon juice, and salt. Blend, and add remaining water gradually, until mixture is very smooth. Transfer to a container and refrigerate until ready to serve.
- For the pancakes: In a small bowl, stir non-dairy milk and apple cider vinegar together, set aside to curdle for 5 minutes, making vegan buttermilk. Sift corn meal, flour, nutritional yeast, onion powder, baking powder, salt, baking soda, and cayenne together in a large mixing bowl.
- Stir maple syrup and oil into the buttermilk; then pour wet mixture into dry mixture. Whisk together until combined but still a little lumpy, do not over mix. Fold shredded zucchini into batter until incorporated. Let mixture sit for 10 minutes, to thicken. (take this time to prep relish)
- Line a hot griddle, or large pan over medium heat, with a thin coating of high-heat cooking oil. Using a 1/4-cup measuring cup, scoop batter onto hot griddle, keeping at least an inch between pancakes. You may need to spread the batter out a little into a circle shape.
- Cook for 2-3 minutes, or until there are no new bubbles and the edges start to brown lightly, then carefully flip pancakes. Cook for another 2 minutes, and place pancakes on plates. Repeat until the rest of the batter is used up.
- For the relish: Place all ingredients in a small bowl and mix together until combined, season with salt, to taste. Refrigerate until ready to serve.
- For Assembly: Stack either 2 or 4 pancakes on plates (see note), top with green tomato relish, and a scoop or large dollop of sour cream. In a small bowl, whisk maple syrup and hot sauce together, then drizzle a small amount over pancakes. Serve while hot!
Recipe serves 2-4 people depending on appetite, or if served with sides!
Save some time by buying vegan sour cream instead of making your own.
Green tomatoes can be found at the farmers' market, if you're not growing any!
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g