Zucchini Cornmeal Cakes with an Herby Chutney and Yogurt
The perfect vegetarian appetizer to pair with Loire Valley Sancerre or Pouilly-Fumé
Keyword Zucchini Cornmeal Cakes with Herby Chutney and Yogurt
Author Jane, adapted from "Dinner, Changing the Game," Melissa Clark
For the Zucchini Cornmeal Cakes
3small zucchini, grated, (3 cups)
1/2cupall-purpose unbleached flour
1/2teaspoon baking soda
1teaspoonfresh thyme leaves
3tablespoonsunsalted butter, melted
5smallscallions, (white and light green part) minced
1smallgarlic clove, minced
extra virgin olive, for frying
sea salt flakes for finishingI like Maldon sea salt flakes
For the herby chutney
2cupsfresh mint leaves
1cup fresh cilantro leaves
1cupItalian parsley leaves
2smallgarlic cloves, minced
2tablespoonsfresh lime juice
plain Greek yogurt for serving
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.