Summer Harvest Veggiecakes

• 1 medium zucchini, coarsely grated (about 2 cups)
• 1 small carrot, finely shredded (about 2/3 cup)
• 1 1/4 teaspoons kosher salt, divided
• 1/2 cup light sour cream
• 3 tablespoons chopped fresh parsley
• 1/2 teaspoon fresh lemon zest
• 1 dash Sriracha Sauce
• 1/3 cup fresh corn kernels
• 2 eggs, lightly beaten
• 2 green onions, sliced
• 3 tablespoons fresh bread crumbs
• 3 tablespoons cornmeal
• 1 roma tomato, finely diced
• 2 tablespoons oil, for frying

1. Grate zucchini and carrot, using the shredding disk of a food processor. Place in a colander and toss with 1/2 teaspoon salt. Let stand 30 minutes.
2. In a small bowl, mix together sour cream, parsley, lemon zest, Sriracha sauce and 1/4 teaspoon salt. Refrigerate.
3. Squeeze zucchini/carrot mixture in cheesecloth or strong paper towel to remove as much liquid as possible. Transfer to a medium bowl and stir in corn, egg, onions, bread crumbs, corn meal and 1/2 teaspoon salt.
4. Heat a large skillet to medium heat, and coat the bottom with oil (If the temperature is too high, the outside will get too brown before the inside is fully cooked.). Add 1/4 cup of the mixture for each pancake, pressing lightly with the bottom of the measuring cup to flatten. Cook until golden, about 3-4 minutes on each side. Drain on a paper-towel-lined plate, and place in a warm oven until all pancakes are cooked. Serve with the sour cream sauce and tomato.

zucchini, carrot, kosher salt, light sour cream, parsley, lemon zest, sriracha sauce, fresh corn kernels, eggs, green onions, bread crumbs, cornmeal, roma tomato, oil

Taken from food52.com/recipes/23228-summer-harvest-veggiecakes (may not work)