Squash and Zucchini Cakes

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have not made this recipe yet, but I have every intention of doing so. The important thing to remember when reading reviews is that not everyone follows a recipe exactly and they might not even like the ingredients in the recipe, so it's not fair of them to judge a recipe poorly as a result of this.
With that being said, I would just like to say that this recipe does NOT, in any way, say that this recipe only makes 6 vegetable cakes. It says that it makes 6 servings, which are probably anywhere between 2 and 4 cakes per person.
I would also like to say thank you to Karin, because what she has posted will probably solve a majority of the problems people might have had.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i would definitly recommend this to my friends

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

There is a photo and the show was about APPETIZERS. I imagine it would have been a real big mess if I had tried to make only SIX PATTIES!!!!!!!!!!!!!!!!!! instead of making 2 INCH patties as the recipe states. I didnt count, but it made a BUNCH - at least 24 - 30. I added the salt to the shredded zucc and squash and left the shredded zucc and squash in a strainer over a bowl for several hours, then really squeezed out the excess water using a lint free linen/cotton tea towel. The salt helps get the water out, and most of the salt leaves with the water. I also sprinkled about a TBLS of A/P flour over the squash and onions before adding other ingredients, and added a bit of regular veg oil to the butter so I could get the temp up and not burn the butter. This is a great appetizer, or even side dish.

I understand Brian's complaint to some degree and I am docking the recipe a star for that reason. The recipe would be substantially easier/more fool proof if it said you should end up with 6 - 7 cups of shredded veg. and perhaps even go so far as to say make 2 inch patties using about 1/4 cup of the mixture (an almost full icecream scoop is perfect for that by the way. I can see where an inexperienced cook might have a problem, but six patties?? Seriously?? Better luck next time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

"Mess"-ipe comes to mind with this ill-conceived recipe. Yes, I followed it to the letter and seemed like a huge quantity of grated zucchini/squash for 6 patties. How about listing the amount of grated zucchini/squash in cups, not "three medium zucchinis and 3 medium yellow squash??? As the recipe was made, it was not easy to form patties and keep them together. I added another egg and then too runny. Then more breadcrumbs. What a disaster! When cooking them, they fell apart when turning them over in the skillet. Finally I had to bake them for 20-30 minutes to ensure the center was cooked as, of course, there were eggs in the mixture. THEN, worst of all, the "cakes" were bland and oily. Disgusting ... don't waste your time with this catastrophe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made these for my husband because I don't care for squash and ended up eating the majority of them! Guess I like squash after all! I did use italian bread crumbs and left out the italian seasoning. Used 2 eggs and they formed up just fine. Didn't need to add salt, cheese gave it enough saltiness. I will definatley make this again but will try baking them like others suggested.
Thanks for another winner!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good recipe just had to add a whole lot of bread crumbs. Can get a bit messy doing this yummy dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I think getting the moisture out of the squash and zucchini is key to making these delicious cakes. I squeezed the zuchinni and squash with my hands 3 times before adding the other ingredients. I used Panko breadcrumbs, 2 eggs, Old Bay instead of the italian seasoning, and fried in 1/4 cup canola oil. I let them rest on a rack and the outside stayed crispy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was my first time trying this recipe, and it I'm not exactly a "cook". Having said that I could not get those things to look like "cakes", it more resembled hash-browns. But they were DELICIOUS!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After reading the reviews I hag to find out for myself. I salted abd drained the squash overnight, then squeezed it again in a towel in the am. Mixed in the ingredients and divided the mixture in half. one half I fried in butter , the other I baked on a cookie sheet. The fried ones fell apart, were greasy and soggy. They still tasted good but were very messy. The other half I baked at 350 for 30 min turning over half way through, were golden brown and delicious! I cooled them on a rack snd they are perfect, Very flavorful and next batch will be with some different spices I'm thinking a little cinnamon and nutmeg would be good with a yogurt based dip. Good basic way to use all that garden squash!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made these as a side dish and they were great. In reading the comments, I sliced and salted them during the day and let the water drain out in a sieve in my sink. Then I used the food processor and put them in the sieve with a bowl and paper towels to get as much mositure out of them as possible. when I made the patties, I did put in the fridge for about 10 minutes to dry out the crust. I believe some other posters did the same thng. Looks like that way the trick or tip that was missing. Great summer time favorite.