Vegan corn and zucchini cakes Corn and zucchini cakes

When I cooked the eggplant casserole with Béchamel sauce and sharp cheddar for Sam, her comment was that there was only one texture — the eggplants, Béchamel sauce and melted cheese were all soft. Ah, my merciless critic! But she’s also very right. Vegetarian dishes would definitely benefit from more contrasting textures. So, the next time I cooked vegetarian, I made these corn and zucchini cakes — colors and textures galore, crisp outside and soft inside.

But the contrast was not limited to textures and colors. There was a lot of contrast in flavors too — sweet corn and zucchini, salty fried onions, toasted garlic bits, tarragon, thyme, freshly cracked black pepper and celery salt.

Recipe: Corn and zucchini cakes


  • 1 c. of shredded zucchini (I used a grater)
  • 1 c.of shredded sweet yellow corn (see how; see note after the recipe about not recommended substitutions)
  • 1 egg
  • 4 tbsps. of plain bread crumbs
  • 1/4 c. of fried onion slices (homemade or store-bought)
  • 1 tbsp. of toasted garlic bits
  • celery salt, to taste
  • 1/2 tsp. of chopped tarragon
  • 1/4 tsp. of chopped thyme
  • freshly cracked black pepper, to taste
  • cooking oil for frying


  1. Squeeze the shredded zucchini with your hand to remove excess water so that the cakes won’t turn soggy.
  2. corn-zucchini-cakes2
  3. Mix together all in the ingredients in a bowl (except the cooking oil, naturally).
  4. corn-zucchini-cakes3
  5. Heat the cooking oil in a frying pan.
  6. Drop the corn-zucchini mixture by heaping tablespoonfuls; flatten slightly with the back of a spoon.
  7. corn-zucchini-cakes22
  8. Cook the cakes in batches of three or four to make sure that the cooking oil stays hot. If the temperature is right, it’ll take only about a minute for the underside to brown.
  9. corn-zucchini-cakes4
  10. Flip the cakes and brown the opposite side.
  11. Corn and zucchini cakes
  12. Scoop out and drain on paper towels.
  13. Serve the cakes hot.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4 to 6 cakes to serve 1 to 2 persons

Quick Notes

Canned corn kernels are not recommended because of the water content. Canned corn is cooked corn and even if you drain the kernels, each kernel will still contain water it has absorbed during cooking.

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

2 Responses

  1. Ember says:

    This is labeled vegan, but there’s egg in it.

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