For the cakes:
1½ teaspoons kosher salt
3 ears of corn or 2 cups (about 2lbs in the shell) English peas
salt and pepper
½ cup rice flour
2 eggs, beaten
2 tablespoons chopped herbs (mint goes well with the peas, cilantro with the corn)
2 - 4 tablespoons coconut oil or olive oil for frying
Coarsely grate the zucchini and place in a colander along with the salt. Toss well and allow to drain for 1/2 hour. Squeeze in a towel to remove the moisture.
Place zucchini in a bowl. If using corn, cut the corn off the cob and add to the zucchini. If using peas, cook them in boiling, salted water for about 4 mins. Drain, mash roughly with a fork and add to zucchini. Add salt and pepper and the rice flour. Lightly beat the eggs and add to the bowl. Stir to mix completely.
Heat the oil in the pan. Add spoonfuls (about 1/3 cup) of batter into the pan, press down with a spatula to form a round cake. Cook until golden brown and then flip over and cook on the other side until golden brown and crispy.
For the Stone Fruit Salsa:
3 scallions, white and green parts separated, thinly sliced on a steep diagonal
5 T. fresh lemon juice
12 oz. stone fruit such as cherries, apricots or nectarines (about 2 ¼ cups), pitted, cut into thick slivers or chunks
½ cup olive oil
Kosher salt and freshly ground black pepper
Toss the white parts of the green onions and lemon juice together in a medium bowl to coat and let sit 10 minutes.
Add the green parts of the scallions, the stone fruit, and ½ cup oil to a bowl and toss gently again to mix; season cherry salsa with kosher salt and pepper.
Spoon the salsa over the cakes and serve with a little green salad.