Zucchini-Corn Cakes

Every once in a while, I actually buy a magazine...instead of just looking at it while I wait in line at the grocery store.  This is the reason I bought this one!

Zucchini - Corn Cakes
1 cup of shredded zucchini
1 cup of frozen or fresh corn
1/2 cup chopped green onions
1 tsp oregano
2 tsp cumin
1/2 tsp salt
2 eggs

2/3 cup plain flour

1 1/2 cup shredded Monterey Jack cheese

Mix this all together to make a chunky batter.  Heat 2 tsp oil in a skillet.  Drop a spoonful of batter into skillet and press down just a little to form a small fritter.  They only take about 3-4 minutes on each side...so watch your heat and don't burn them.   Flip and cook on other side.  Place on plate with paper towel.  Add more oil to skillet if needed to cook the rest.  This recipe makes about 10 cakes.  You can double it...or you can make them smaller. 

I like to top them with a spoonful of guacamole and a little "ranch" sour cream.  Or you can serve them with salsa...makes a good side dish or an appetizer!