Zucchini Cakes with Herb Dipping Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 6 cakes
Zucchini Cake
  • 3 cups grated zucchini
  • ½ teaspoon kosher salt
  • 1 whole egg, lightly beaten
  • ½ tablespoon garlic, minced
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon black pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • ¼ cup all purpose flour
Herb Dipping Sauce
  • ¾ cup Greek yogurt (I like Chobani)
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • 1½ teaspoons fresh mint, chopped
  • 1 teaspoon fresh dill
  • 1 teaspoon fresh chive, chopped
  • ¼ teaspoon garlic, finely minced
  1. Sprinkle grated zucchini with kosher salt and place in a strainer
  2. Allow to sit for 15 minutes, until excess water is released from the zucchini
  3. Use a towel to dry zucchini and place in a bowl
  4. Add egg, flour, minced garlic, black pepper and cayenne pepper to the zucchini. Mix until well combined *if mixture is too loose, sprinkle in some more flour
  5. Form 6 equal size patties
  6. Heat olive oil in skillet and add in the zucchini cakes
  7. Cook for 3-4 minutes on each side until golden brown and crisp
  8. Remove from heat and place on paper towel lined dish
Mint Dipping sauce
  1. In a bowl, mix together Greek yogurt, mint, garlic, lemon juice, and kosher salt.
  2. Serve zucchini cakes with the dipping sauce
  3. Enjoy :)
Recipe by Amanda's Plate at http://www.amandasplate.com/zucchini-cakes-with-herb-dipping-sauce/