Zucchini Corn Cakes {Vegan}

FOR THE ZUCCHINI CORN CAKES:

Zucchini (shredded (no need to drain))

Corn (fresh is best but you can also use frozen (defrosted), or canned in a pinch)

Onion (shredded or minced)

Cornmeal

All-Purpose Flour

Tbl Non-Dairy Milk (I use So Delicious brand Coconut Milk)

Tbl vegan Parmesan (Parma, Go Veggie, etc. all have good products - you could also use Nutritional Yeast to get that "cheesy" flavor. You can do a search on Amazon.com for "vegan parmesan" and you can get most of them there.)

Salt & Pepper (to taste)

Vegetable Oil (for pan frying)

FOR THE DIPPING SAUCE:

vegan Sour Cream (Tofutti or Follow Your Heart both make good vegan versions)

vegan Parmesan (Parma, Go Veggie, etc. all have good products - you could also use Nutritional Yeast to get that "cheesy" flavor)

Dijon Mustard (or more to taste)

Salt & Pepper (to taste)