Corn Cakes

Yesterday, I came home from the library with a plethora of new cookbooks to salivate over. Our teenage niece was staying the night so we had to come up with something that she could help prepare and that she would eat. The solution: Get her involved in the planning. I let her go through a couple of cookbooks after telling her the basic items I had in mind. We had a chicken already defrosted and she chose to have it roasted. Easy enough. We butterflied it, buttered the skin and used Herbs de Provence. All suprising choices from a thirteen year old.

Next, we had to come up with a couple of side dishes. She had already picked orzo pilaf. She went through the cookbooks and came up with an idea for corn cakes. I had been to the farmer's market on friday and picked up a couple of ears of corn, green onions and zucchini. She wasn't sure about the zucchini as she claimed to have never tried it. We decided to plow ahead and the results were delicious! She loved these corn cakes. Mike made a cocktail sauce and we also tried them with sour cream. Both worked out beautifully. Hope you enjoy them.

Corn Cakes

yields about a dozen or more cakes

2 ears of corn, shuck the corn from the ears,about 1 cup
2 green onions, sliced thinly
1/2 cup zucchini, diced fine
1 T. roasted red pepper, diced fine
2 eggs, beaten
10 Ritz type crackers, smashed
3/4 C. skim milk
1 C. Flour, all purpose
1 T. baking powder
1 T. dill
salt and pepper to taste.

In a medium bowl, combine all ingredients. You want the consistancy to be like a pancake batter so make adjustments to liquid vs. dry ingredients if neccessary. Heat some oil in a skillet (we used a combination of olive oil and vegetable oil). Fry in pan until they are a golden brown. Place on a plate with a paper towel on it to absorb any excess oil. Can be reheated in a low oven if there are any leftover.

Note: If your corn is not very sweet, you can add 1 T. of sugar.