Squash and Zucchini Cakes Paula Deen Recipe
Crispy, golden, and bursting with fresh vegetable goodness, this Squash and Zucchini Cakes recipe by Paula Deen is the perfect way to showcase summer's bounty. Made with grated yellow squash and zucchini, these savory cakes are bound together with panko breadcrumbs, Parmesan cheese, and a pinch of garlic and onion powder for a flavorful kick. A quick salting process ensures the shredded veggies stay moisture-free, resulting in perfectly crispy edges when pan-fried in olive oil. Ready in just 35 minutes, these veggie-packed cakes make a delightful appetizer, side dish, or light vegetarian main. Serve them warm with a dollop of sour cream or your favorite dipping sauce for an irresistibly comforting bite. Perfect for garden-fresh produce and family dinners alike, this recipe is a must-try for fans of simple, Southern-inspired cooking.
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Recipe Information
Ingredients
- 2 medium Yellow squash
- 2 medium Zucchini
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup All-purpose flour
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
Instructions
Wash and trim the ends of the yellow squash and zucchini. Grate them using a box grater and place the shredded vegetables in a large bowl.
Sprinkle the grated squash and zucchini with salt, gently toss, and let sit for 10 minutes. This will draw out excess moisture.
Transfer the salted squash and zucchini to a clean kitchen towel or cheesecloth. Squeeze out as much water as possible to ensure your cakes are not soggy.
In a medium bowl, whisk the eggs. Add the flour, panko breadcrumbs, grated Parmesan, garlic powder, onion powder, and black pepper. Mix well to form a batter.
Add the drained squash and zucchini to the batter and stir until fully combined.
Heat olive oil in a large nonstick skillet over medium heat.
Scoop about 2 tablespoons of the mixture into your hand and form it into a small patty. Gently place it in the skillet. Repeat with the remaining mixture, cooking in batches to avoid overcrowding the pan.
Cook the cakes for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Serve warm, optionally with a dollop of sour cream or a dipping sauce of your choice.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4224 mg | 184% | |
| Total Carbohydrate | 181.1 g | 66% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 43.0 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 252 mg | 19% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2069 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
