Power Packed Corn Cakes with Zucchini and Chick Peas

These little cakes are adorable and delicious. They still need a little work to pass the "kids love them test" but my husband and I  can't get enough of them. They are my new favorite snack in fact. I started with another published recipe and wanted to give them a little more nutrition so I took out some of the wheat flour and added chickpeas instead. I'll be playing with the quantities in the next batches so watch out for a refined version of these coming soon. I had a request for the recipe though, so I wanted to get them out there for you. Frying them in a cast iron skillet will make them especially crispy.

Make the Veggie Base
In a food processor combine:

• 1 zucchini diced
  
• Chick peas - I used 1 cup for this recipe but will reduce this amount next time so not sure how it will affect the texture.
• 1 small shallot cut into chunks for easy processing (or onion and garlic if you prefer)
• 2 - 4 Tbs. water to make the puree smooth but not runny

Mix Your Dry Ingredients
In a large bowl combine:

• 1 cup of cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 teaspoon salt

Make the Batter

• Add 1 beaten egg to the veggie base and mix well
• Make a well in the center of your dry ingredients and pour the veggie base into the dry ingredients
• Add about 3/4 cup corn kernels (1 large or 2 small ears of corn worth if using fresh)
• Combine and add about 2 Tablespoons milk of your choice - any will work. I had buttermilk left over which is notorious for helping to make things a little fluffier and soft. Your mixture should stick together although it will feel just slightly crumbly. The egg will bind it as it cooks.

Make the Cakes

• Heat 1-2 Tbs. olive oil in a skillet over medium-high heat for each new batch
• Use an ice-cream scoop to dollop the batter into the plan
• Gently flatten the scoops and fry until golden brown (about 3-4 minutes each side on my stove)
• Keep the cakes warm in the oven until it's time to serve them

Serving
My favorite way to enjoy these is with my Summer Salsa Verde and a little Green Jalapeno Pepper Sauce, which is by the way, my new favorite condiment. Red salsa is also a good complement.