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.

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5 from 4 votes

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!
Course Appetizer
Cuisine Greek
Keyword yogurt dill sauce, zucchini cakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 cakes
Calories 283kcal

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

Calories: 283kcal | Carbohydrates: 13g | Protein: 6g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 326mg | Fiber: 1g | Sugar: 4g

More Zucchini:

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The Ultimate Guide to Zucchini

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