Zucchini Cakes with Mint Dipping Sauce
Zucchini is definitely in abundance during Michigan summers. I’ve planted one plant which has already yielded 15 yellow squash (relatives of the zucchini)! Zucchini is such a special vegetable that today, August 8th is National Zucchini day.
Because zucchini has a very high water content, we have to remove some of it, in order to achieve a crispy cake. This is done by adding salt, and allowing it to pull the moisture from the grated zucchini.
Placing the zucchini in a strainer, will allow the excess water to drain into another bowl.
Pan frying in olive oil, makes for crisp exterior without adding a lot of extra calories. Coconut oil would also be great in this recipe. 
- Zucchini Cake
- 3 cups grated zucchini
- 1/2 teaspoon kosher salt
- 1 whole egg, lightly beaten
- 1/2 tablespoon garlic, minced
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons Extra Virgin Olive Oil
- 1/4 cup all purpose flour
- Mint Dipping Sauce
- 3/4 cup Greek yogurt, I use Chobani
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 2 1/2 teaspoons fresh mint, chopped
- 1/4 teaspoon garlic, finely minced
- Sprinkle grated zucchini with kosher salt and place in a strainer
- Allow to sit for 15 minutes, until excess water is released from the zucchini
- Use a towel to dry zucchini and place in a bowl
- 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
- Form into 6 patties
- Heat olive oil in skillet and add in the zucchini patties
- Cook for 3-4 minutes on each side until golden brown and crisp
- Remove from heat and place on paper towel lined dish
- –Mint Dipping sauce
- In a bowl, mix together Greek yogurt, mint, garlic, lemon juice, and kosher salt.
- Serve zucchini cakes with the dipping sauce
- Enjoy 🙂
Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate
Xoxo,
Amanda
