Squash and Zucchini Cakes

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My patties did not fall apart and tastes good once they were just made but a few minutes later they started getting very soggy and it was a complete mess.

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I fixed this recipe with my homegrown zuchinni and yellow squash. It was outstanding. I cut the recipe down and fried the patties in half olive oil and half butter. I didn't add salt or the Italian seasoning as the Parmesan was salty enough. I used Italian bread crumbs out of a canister. There was no need for the dipping sauce...this recipe was good all by itself.

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My mistake was not to read the reviews before attempting the recipe.I would bave not attempted to make this recipe, especcially if I was not going to follow it as Paula inteded. Maybe that may be were we went wrong.

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I tried these, and I am a pretty good cook, and they were not good. I read a lot of these reviews and soaked up a lot of their moisture. But I ended up having to add another egg, and a lot more breadcrumbs than was called for in the reicipe. But they still would not hold together. So we did at least try the few that KIND OF held together, and the taste was not good. It was very bland. Thumbs down Paula.

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After making these myself, I believe they are awesome! The only thing I saw as a negative toward this recipe is that it was labeled "Easy." They seemed at least one level more difficult than that. I didn't mind the work, but if I had known how demanding they while being cooked and prepared, I would have had them prepared before starting on the rest of the meal. I did soak out the moisture as much as possible, which certainly helped and use a food processor not a grater. But once they were finished, they were great! Like I said, it is a (somewhat demanding dish, but the taste is worth all the work! I look forward to making them again very soon!

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The only thing i changed about this recipe is that i only used zucchini squash and i baked my into small balls or little patties @ 350 degrees until they were golden brown because i didnt want to use butter .It is great with spagetti and red sauce.My family and friends go crazy for these and have given this recipe to all my friends. And i have made some ahead and frozen it for a later date (reheat in the oven until warm. I love Paula Deen's recipes they are truely right to the tee! Her recipes are PERFECT all the time !!

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I followed the other reviewers' tips, and these turned out great. My husband was very skeptical about whether they'd be any good, but even our 2-year-old ate them - we told him they were zucchini hamburgers! The only thing I did differently was fried them in 1/2 butter, 1/2 oil. I also took a few shortcuts - shredded the squash with a food processor and used grated, commercial parmesan to save time, but they turned out really well. This was going to be the appetizer and we were going to make sandwiches for dinner, but we just kept eating these and decided to make the sandwiches tomorrow!

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We found these to be a perfect summer side dish. I love zucchini and am always looking for a new way of cooking it. I didn't even use a papertowel and found no problem with them falling apart. The second time making these, I did substiute with red onion for some color and used spinach and herb seasoning instead of the italian seasoning. I didn't use the squash either time.

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Messed up the first batch, did not squeeze enough juice out of the squash and zucchini and had to add more bread crumbs. On the second batch I got the squash and zuchini dry enough and I also used Italian bread crumbs and left off the Italian seasoning. Used fresh grated parmesain only half the butter to fry them up. This is a great appitizer for an Italian dinner.

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I didn't mind the sore arm from all that grating because I figured that the result would be worth it. I'm afraid I was wrong. I used half a roll of paper towels to try to dry them out and used a non-stick frying pan but they were still a mess! I couldn't turn them over, the cheese melted and burned and stuck even in all that butter. The bits I salvaged tasted ok so I tried again, with some modifications.

I baked them instead of fried them (350 oven for 20 minutes, then 20 minutes more. They still stuck and burned or weren't done. *SIGH*

So, this is what I recommend. Use a TOWEL, a real one, and put the grated squash in there over a bowl or the sink and twist it up into a ball and squeeeeze out the liquid, all of it! Use only 1 or 2 of each type of squash (or make the batches up seperately, for some reason this helps. Shape them into small, very flat wafers and drop them in a hot deep fat fryer. This way they came out ok but since we were looking for a veggie dish that is lower in calories and fat, this really still didn't work for us.

Sorry, Paula! I still luv ya!