Rice Hoecakes with Succotash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-fried cornmeal and rice cakes served with a fresh succotash of zucchini, corn, squash, and bacon. This Southern side dish is crispy outside and tender inside, bursting with garden vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup long-grain rice
- 1/2 cup water
- 1/4 cup stone-ground yellow cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk (plus 1 tablespoon, shaken)
- 1/2 egg (beaten)
- 1 tablespoon unsalted butter (melted and cooled slightly)
- 1 1/2 tablespoons diced fresh chives
- 1 tablespoon butter
- 1/2 shallot (minced)
- 1 zucchini (diced)
- 1 corn on the cob (kernels cut off)
- 1 small yellow summer squash (diced)
- 1/2 hatch chile (seeds and membrane removed and diced)
- few pinches Salt
- few pinches Pepper
- 2 slices of bacon (cooked and diced)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 474mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 362mg
- Calcium
- 56mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 474MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.