I have to admit, I do have a slight obsession with zucchini and I could quite possibly eat it with every meal. I am also a huge fan of crab cakes. However, I live in the midwest and it is nearly impossible to find a good crab cake. So therefore I have found a happy medium for my love of zucchini and lack of good crab cakes.
this recipe makes about 12 cakes
- 2 cups grated zucchini
- 1 egg, slightly beaten
- 3 tablespoons of greek yogurt or sour cream
- 2 tablespoons flour
- 1 cup breadcrumbs (or crushed crackers)
- 1 tablespoon Kirklands Organic No-Salt Seasoning
- 1 tablespoon Dill weed
- salt and pepper to taste (optional)
- 1-2 tablespoons coconut oil to fry the cakes
- In a large non-stick skillet, heat 1 table spoon of coconut oil on medium-high heat.
- In a large bowl combine all of your ingredients together and mix until all ingredients are well combined.
- Using a spoon or a small ice cream scoop, scoop a few of the cakes into the skillet with the heated oil. You will need to press down slightly on each cake to help the outside crisp up.
- Cook each cake a couple of minutes on each side or until golden brown.
- Remove the cakes from the skillet and drain on a paper towel.
- Continue frying all of the cakes until the batter is gone.
- Meanwhile start to combine the ingredients for the dill dipping sauce. (see the recipe below)
Dill Dipping Sauce
- 1/2 cup greek yogurt or sour cream
- Juice from half of a lemon
- 2 tablespoons diced pickles or pickle relish
- 1 1/2 tablespoons Dill Weed
- salt and pepper to taste
- Combine all ingredients in a small bowl
- Serve cold with warm zucchini cakes, enjoy!
This is an original version recipe of Aloha Āina Momma based off of Poor Man’s Zucchini “crab” Cakes recipe by lacasadesweets.com