Zucchini corn dogs from Watermelon & Red Birds, a cookbook for Juneteenth and Black Celebrations, by Nicole A. Taylor, make a deceptively healthy, indulgent snack. We love it with the corn crema for an explosion of summertime flavors.
Taylor writes, “My sophomore year at Clark Atlanta University, I was living in Brawley Hall, in a four-room suite complete with kitchen. You could not have told me back then that preparing steamed broccoli, boiled corn on the cob, and bags of frozen vegetables wasn’t serious cooking. Besides, I’d work some chicken fingers and french fries into the rotation, too.
