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Zucchini-Cornmeal Cakes with Mint Chutney & Yogurt Recipe

These zucchini-cornmeal cakes are a delightful dinner recipe, blending crispy cornmeal with tender zucchini and aromatic spices.
Served with a fresh mint chutney and creamy yogurt, they are a flavorful, versatile dish perfect for any meal.
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Cook Time 45 minutes
Course Dinner
Cuisine Fusion, Latin-American, Southern
Servings 4

Equipment

  • Grater or food processor
  • Large skillet
  • blender

Ingredients
  

For the Zucchini-Cornmeal Cakes

  • 2 medium zucchinis grated (about 3 cups)
  • 1 teaspoon kosher salt plus more as needed
  • ½ cup cornmeal
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cumin
  • 2 large eggs
  • 3 tablespoons unsalted butter melted
  • 3 large scallions white and green parts, minced
  • 1 small garlic clove grated or minced
  • Extra-virgin olive oil for frying

For the Mint Chutney

  • 2 cups fresh mint leaves and tender stems
  • 2 cups fresh cilantro sprigs
  • ½ to 1 jalapeño chopped
  • 2 garlic cloves grated or minced
  • 2 tablespoons fresh lime juice
  • 1 shallot coarsely chopped
  • ¼ teaspoon kosher salt

For Serving

  • Plain yogurt

Instructions
 

  • Prepare the Zucchini: Toss the grated zucchini with ½ teaspoon of salt in a colander. Let it sit over the sink (or in a bowl) for 10 minutes to drain excess moisture.
  • Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, cumin, and remaining ½ teaspoon of salt.
  • Combine the Batter: In a separate bowl, whisk the eggs with the melted butter. Gradually add this to the dry ingredients, forming a thick batter. Squeeze out as much moisture as possible from the salted zucchini and fold it, along with the scallions and garlic, into the batter.
  • Cook the Fritters: Heat a large skillet over medium heat with enough olive oil to coat the bottom. Drop 2-tablespoon portions of the batter into the skillet, flattening each slightly. Fry until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate, sprinkling with salt while still hot. Repeat with the remaining batter.
  • Make the Mint Chutney: In a blender, combine mint, cilantro, jalapeño, garlic, lime juice, shallot, salt, and 2 tablespoons of water. Blend until smooth, adding more water a tablespoon at a time if needed.
  • Serve: Plate the zucchini-cornmeal cakes alongside the mint chutney and a dollop of yogurt.

Notes

Serving Suggestions: These fritters pair well with a crisp green salad or roasted vegetables.
Storage: Store leftover fritters in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.
Spice Level: Adjust the jalapeño in the chutney to control the heat.
Keyword crispy cornmeal cakes recipe, dinner recipe, Healthy vegetarian dinner ideas, mint chutney recipe, zucchini dinner recipes, zucchini fritters dinner recipe
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