Anyone else wondering how it got to be the middle of August already? I mentioned last week that I’m starting to think about fall, and while I was worried that would start a riot, I can see that I’m certainly not the only one – my Pinterest is currently overloaded with fall recipes. I even saw fall baking magazines out on the stands at the grocery store already (and yes, I bought one. The shame). However, there are still a few weeks of summer left, and I’m not quite ready to give them up. I made these simple cakes with fresh sweet corn that I got from one of our local farms, and since I also have a ton of squash, I decided to throw some of that in, too. You can pretty much toss in any summer vegetables you have on hand – diced peppers, garlic scapes if you still have them, eggplant, radishes, cucumber…whatever you like best. Enjoy!
- 3 cups fresh sweet corn, roughly chopped
- 1/4 cup shredded summer squash (I used a tiger squash)
- 2 cloves garlic, minced
- 1 cup flour
- 3/4 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp basil
- 1/2 tsp salt
- 2 eggs
- 2 Tbsp milk
- 1 1/2 Tbsp butter, melted
- Olive oil, for frying
In a medium bowl, stir together the squash, flour, cornmeal, baking powder and soda, basil, and salt.
Stir in the corn.
In a small bowl, whisk together the eggs, milk, and butter.
Stir the wet ingredients into the corn mixture just until combined.
In a skillet over medium heat, add just enough olive oil to cover the bottom. Drop the batter into the skillet one spoonful at a time (I fit about 4 cakes comfortably in the pan). Fry 1-2 minutes per side or until golden brown.
Remove the cakes to a paper towel to soak up excess oil.