Squash and Zucchini Cakes

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This is really good! The recipe does make a lot! I'l cut the recipe in half next time. I didn't have any zucchini, so I used 5 yellow squash and 2 large carrots. I liked the sweetness the carrots added. I like plain ol' fried squash, but get tired of it before the season is over. This is a delicious option. Who knew? Paula did! Thanks Paula.

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Delicious with chicken or fish. I served them at our block party and even my neighbors who say they don't eat vegetables couldn't get enough of them! I too used Panko, and I think those folks who are having trouble keeping them together may try this trick- make them ahead and refrigerate the patties for a few hours. It allows them to set and makes them easier to fry up when your ready. I also used butter and olive oil mixed.

Thanks Paula, these recipes always remind me of my summers in the south with my Grandparents

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I made these for my family and they loved them. We will be making these again and again.

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This was so delicious. I didn't use squash. Just 2 Zucchinis and the rest of the ingredients give or take on the measurment. It yielded 6 patties which was plenty, and I baked instead of pan fried, rubbed the pan with butter, and sprayed the patties with cooking spray.. This will definetly be one of my front and center recipes.

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These were very good however they made a lot. We had quite a bit left over. Next time I will half the recipe.

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what sauce did paula deen serve with the zucchini and squash pancakes?

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Why go to all that trouble just to serve them with jarred sauce? A red pepper coulis would be nice instead.

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I?m considering serving these as a side dish at my daughter?s 1st birthday party so I decided to give them a trial run. I read the reviews and worked out as much water as I could. I wholeheartedly agree that this is essential to success here. I used whole wheat panko for the breadcrumbs, and fried them in a small amount of canola oil. I used two eggs instead of one and these held up beautifully. (Just be careful not to turn them too quickly. After cooking, I put them on a cooking rack which eliminated the issue some had with sogginess. My husband and I really enjoyed these, and our 10 month old went crazy for them. She scarfed them down like she hadn?t eaten in days and wanted nothing to do with the rest of our dinner. I don't believe we had any left that night.

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This was great! I diced the veggies in the food processor and used pancho breakcrumbs and instead of frying with butter, I baked them and sprayed the cookie sheet with Pam. Makes a lot, but delicious. We had this as our side veggie with dinner and the leftovers cold the next day with lemon made an excellent lunch.

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Think potato pancakes. That's what it reminds me of. Same process, basically. These cakes were much more full of flavor than I expected. My kids asked if it was potato pancakes and I said "basically". They ate without complaint. There were no leftovers. I cooked them longer than the recipe recommended and also added a second egg to the recipe; This change kept the cakes from falling apart. I also used half olive oil and half butter to prevent them from burning prematurely. They were good alone, but my wife and I used marinary sauce to enhance them. I'd definitely make them again.