Crispy Zucchini Cakes with Yogurt Dill Sauce
These wonderful zucchini cakes are flavored with feta cheese and scallions, and pan fried in olive oil until golden and crispy. It’s paired with a tangy yogurt dill sauce to finish!
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 these 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.
Also check out my Ultimate Guide to Zucchini! It covers how to store zucchini, how to pick a good one at the grocery, and 60+ recipe ideas using zucchini.
Crispy Zucchini Cakes with Yogurt Dill Sauce
Ingredients
For the zucchini cakes:
- 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
For the Dill Sauce:
- 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
Instructions
- Grate the zucchini, then squeeze all the excess moisture out with a towel. Place in a bowl.
- Make the dill sauce by mixing the yogurt, lemon juice, garlic, and dill together. Season to taste with salt and pepper, and set aside.
- 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, and 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!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
More Zucchini:
The Ultimate Guide to Zucchini
10 Comments on “Crispy Zucchini Cakes with Yogurt Dill Sauce”
Wonder what other kinda of cheese can be used other than feta ? I do not care for feta cheese.
Hi Patty, I think parmesan would be tasty here too, and it goes very well with zucchini. Enjoy!
I’ve made these twice now and I just love them! They’re so crispy and delicious. My husband and I just eat these for a main dinner entrée with a salad to start. In that case it only serves two, but we could certainly serve them with a meal and spread them among more people.
these are the best zucchini fritters i’ve made till now!
Oooh, these look so good! Love the idea of a yogurt dill sauce, too.
I love zucchini, these little cakes look amazing! These really would only serve 2! And they are veggies, so they are healthy, right?!
Oh, man…those look AMAZING! I agree – it would only serve 2 in my house, too!
These look so good! They look so crispy (I know I’m copying Greg, but I don’t care!) Awesome post.
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!
Wow those look so crispy. I love this recipe. This would serve one in my household. Me.