zucchini and corn

• 2-3 medium sized zucchini squash (give the grated, salted and left aside 10 minutes)
• 1 cup corn kernels
• 1/2 onion, finely chopped
• 1 clove of garlic finely chopped
• 1/2 cup cornmeal
• 1/2 cup flour
• 1 large egg
• 1/4 teaspoon baking soda
• 3/4 cup kefir (buttermilk)
• Freshly ground pepper

  • Zucchini grated, salted and rest for 10 minutes, squeeze and become friends with other ingredients, ingredients that have been previously mixed in a bowl
  •  Fry in oil (oil to cover bottom of pan) over medium heat about 1/4 cup per meatball (I took the mixture quarter cup measure, put in hot oil and flatten with the back of the cup I)
  • Cook about 3-4 minutes per side or until they have browned nicely.

  •  Serve hot or cold with garlic sauce.  Enjoy!
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