Crispy Zucchini Cakes with Yogurt Dill Sauce

I know my recipe yield here says “serves 4, makes 8 cakes” but when I’m eating these, it actually only serves 2.  It reasonably should serve 4, but these are so crispy delicious that I really can’t help myself, and usually end up eating a little more than I should (why does that always happen with the things I make?!?!)  One of the reasons I think my zucchini cakes are so awesome is because I use two kinds of breadcrumbs.  The italian style breadcrumbs are used to add a little bulk to the cake and help bind it together, but the panko is used to coat the outsides, so there is this crazily robust crunchy shell to these zucchini cakes.  Other than that, the flavor profile is just awesome…scallions…feta cheese…yogurt…dill…garlic…it’s many of my favorites in one crispy cake.  Let me show you how to make them:
Serves 4, makes 8 cakes, about 3 inches wide

Zucchini Cake Ingredients:
1 lb zucchini, ends trimmed
6 scallions, chopped
2 eggs
2/3 cup feta cheese, crumbled
1/2 cup italian style dry breadcrumbs
1/8 tsp ground nutmeg
3/4 cup panko breadcrumbs
salt and pepper
olive oil, for frying
Dill Sauce Ingredients:

1/2 cup plain yogurt
1 tbsp lemon juice
2 cloves finely minced garlic
1/2 tsp dried dill (sub 2 tsp fresh if you can)

Directions:

Grate the zucchini, then sprinkle with 1 tbsp of salt.  Let it drain in a colander for 30 minutes (we are drawing excess moisture out).  While that purges, make the dill sauce by mixing the yogurt, lemon juice, garlic, and dill together.  Season to taste with salt and pepper.

Rinse the salt off the zucchini, and squeeze out the excess moisture with your hands.  Dry the zucchini even further by placing it in a towel and squeezing all the moisture out.  We are doing this so the cakes aren’t heavy and waterlogged.

Mix the zucchini with the scallions, eggs, feta, italian bread crumbs, nutmeg, and season to taste with salt and pepper.  Form into 8 wide patties.  Press each patty into the panko breadcrumbs:

Set the cakes aside on a platter:
Heat a frying pan over medium high heat, and add enough olive oil to coat the bottom of the pan.  Fry the patties for 3 minutes on each side, until they are crispy and golden.  Drain on paper towels and serve with the dill yogurt sauce and lemon wedges.  Enjoy!

Click here for the printable recipe.

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6 Responses to Crispy Zucchini Cakes with Yogurt Dill Sauce

  1. Wow those look so crispy. I love this recipe. This would serve one in my household. Me.

  2. Caroline says:

    Dangit, Greg literally took the words right out of the mouth. I was just going to say this would serve one if I were eating. These look delicious. Must make soon!

  3. These look so good! They look so crispy (I know I’m copying Greg, but I don’t care!) Awesome post.

  4. Ann says:

    Oh, man…those look AMAZING! I agree – it would only serve 2 in my house, too!

  5. I love zucchini, these little cakes look amazing! These really would only serve 2! And they are veggies, so they are healthy, right?!

  6. Meg says:

    Oooh, these look so good! Love the idea of a yogurt dill sauce, too.

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