Crispy Smashed Zucchini Corn Cakes with Soft Eggs

Serves 4 · 20 min prep · 20 min cook

Ingredients

• 2 medium zucchini
• 1 cup fresh sweet corn kernels
• 6 large eggs
• 1/3 cup all-purpose flour
• 1/4 cup grated Parmesan
• 3 green onions
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 Tbsp neutral oil
• 1/4 cup sour cream or Greek yogurt
• 1 tsp hot sauce
• 2 Tbsp chopped fresh chives
• for serving lemon wedges

Instructions

1. 1Grate the zucchini on the large holes of a box grater. Toss with half the salt and let sit in a colander for 10 minutes, then squeeze firmly in a clean kitchen towel until very dry.
2. 2In a mixing bowl combine the squeezed zucchini, corn kernels, two beaten eggs, flour, Parmesan, sliced green onions, garlic powder, remaining salt, and pepper. Mix just until a thick batter forms.
3. 3Heat a large nonstick skillet over medium heat and add a thin layer of oil. When hot, drop heaping spoonfuls of batter and gently smash each into a flat 3-inch cake with the back of the spoon.
4. 4Cook the cakes undisturbed until the bottoms are deep golden and crisp, 3 to 4 minutes. Flip carefully and cook the second side another 3 minutes until cooked through and browned. Transfer to a warm plate and repeat with remaining batter, adding oil as needed.
5. 5Wipe the skillet, add a touch more oil, and fry the remaining four eggs sunny-side up or over-easy until whites are set and edges are lacy, about 3 minutes.
6. 6Stir the sour cream with hot sauce and salt for a quick drizzle.
7. 7Plate two zucchini-corn cakes per person, top each stack with a fried egg, and spoon the spicy cream over the yolks.
8. 8Scatter chives on top and serve with lemon wedges for squeezing so the cakes stay bright and not watery.