Gluten-Free Is Me: Summer Squash and Cornmeal Cakes
Gluten-Free Is Me: Summer Squash and Cornmeal Cakes is a gluten free, dairy free, and lacto ovo vegetarian recipe with 24 servings. For 19 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 15g of fat, and a total of 145 calories. A mixture of eggs, fresh tarragon, ground cornmeal, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Feed Me Phoebe. 151 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your The Fourth Of July event. Overall, this recipe earns a rather bad spoonacular score of 15%. Try Spiralized Summer Squash Casserole with Gluten-Free Breadcrumbs, Gluten-Free Cornmeal Muffins, and Gluten-free Waffles With Cornmeal And Gruyere for similar recipes.
Servings: 24
Ingredients:
3 large eggs, beaten
1 tablespoon chopped fresh tarragon
¼ cup ground yellow cornmeal
2 tablespoons lemon juice
Zest of 1 lemon
3 tablespoons white rice flour (or regular AP flour)
1 teaspoon salt
1 ½ cups coarsely grated yellow squash (about 1 medium)
Vegetable oil
1 ½ cups coarsely grated zucchini (about 1 medium)
Equipment:
frying pan
spatula
bowl
paper towels
Cooking instruction summary:
Mix together the grated squashes, tarragon, lemon juice and zest, and egg in a medium bowl. Stir in the cornmeal, flour, and salt until just combined.Meanwhile heat a thin layer of vegetable oil in a large cast iron skillet over a medium-high flame. When the oil is hot, add the batter in tablespoon-fuls to the pan, making sure not to crowd the cakes. You should be able to fry about 8 at a time, depending on the size of your pan. Press each mound of zucchini down with the back of your spatula to form flat little patties, about 2-inches in diameter. Cook until golden brown on the first side, about 1 to 2 minutes, and then flip and cook until crispy on the second side.Remove the cooked cakes to a paper towel to drain. Add more oil as necessary, and repeat with the remaining batter.Serve the cakes with a dollop of aioli and garnish with some fresh herbs, lettuce, or pickled veg - radishes worked great!
Step by step:
1. Mix together the grated squashes, tarragon, lemon juice and zest, and egg in a medium bowl. Stir in the cornmeal, flour, and salt until just combined.Meanwhile heat a thin layer of vegetable oil in a large cast iron skillet over a medium-high flame. When the oil is hot, add the batter in tablespoon-fuls to the pan, making sure not to crowd the cakes. You should be able to fry about 8 at a time, depending on the size of your pan. Press each mound of zucchini down with the back of your spatula to form flat little patties, about 2-inches in diameter. Cook until golden brown on the first side, about 1 to 2 minutes, and then flip and cook until crispy on the second side.
2. Remove the cooked cakes to a paper towel to drain.
3. Add more oil as necessary, and repeat with the remaining batter.
4. Serve the cakes with a dollop of aioli and garnish with some fresh herbs, lettuce, or pickled veg - radishes worked great!
Nutrition Information:
covered percent of daily need
