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Zucchini Cornmeal Cakes Paired with Sancerre and Pouilly Fumé
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Zucchini Cornmeal Cakes with an Herby Chutney and Yogurt

The perfect vegetarian appetizer to pair with Loire Valley Sancerre or Pouilly-Fumé
Course Appetizer
Cuisine American
Keyword Zucchini Cornmeal Cakes with Herby Chutney and Yogurt
Servings 10 cakes
Author Jane, adapted from "Dinner, Changing the Game," Melissa Clark

Ingredients

For the Zucchini Cornmeal Cakes

  • 3 small zucchini, grated, (3 cups)
  • kosher salt
  • 1/2 cup fine cornmeal
  • 1/2 cup all-purpose unbleached flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fresh thyme leaves
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  • 5 small scallions, (white and light green part) minced
  • 1 small garlic clove, minced
  • extra virgin olive, for frying
  • sea salt flakes for finishing I like Maldon sea salt flakes

For the herby chutney

  • 2 cups fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 cup Italian parsley leaves
  • 1/4 medium jalapeño
  • 2 small garlic cloves, minced
  • 2 tablespoons fresh lime juice
  • 1 small shallot, chopped
  • kosher salt
  • plain Greek yogurt for serving

Instructions

  • In a large colander, toss the grated zucchini with 1/2 teaspoon of salt. Place the colander in a large bowl and let drain for about 10 minutes.

To Make the Zucchini Cornmeal cakes

  • In a large bowl, combine cornmeal, flour, baking powder, baking soda, thyme leaves, 1/2 teaspoon salt. Whisk together to combine.
  • In a small bowl, whisk together the eggs and melted butter.
    Add this egg mixture to the cornmeal mixture and stir to form a thick batter.
  • Squeeze as much moisture as possible out of the salted zucchini. Add the zucchini, scallions, and garlic to the batter. Gently fold to combine.
  • In a large frying pan over medium heat, and just enough olive oil to coat the bottom of the pan.
    When the oil is hot, add 2-tablespoon size balls (I use a spring loaded ice cream scoop) of the zucchini batter to the frying pan. Flatten the balls with a metal spatula, form a single layer without the pancakes touching each other.
  • Fry them for about 3-4 minutes per side and transfer to a paper towel lined baking sheet to drain. Sprinkle with sea salt flakes. And repeat with the remaining batter.

To Make the herby chutney

  • In a mini food processor, combine the mint, cilantro, parsley, jalapeño, garlic, lime juice, shallot, salt and 2 tablespoons of water. Process until smooth adding more water if needed.
  • Serve the zucchini cakes with the herby chutney and plain Greek yogurt.