Squash and Zucchini Cakes

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I agree with Loel in Maryland--just read his review. Just cook the sliced squash in a little seasoned broth and serve with butter. Now I have a sore shoulder from all that grating!

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This recipe is great for some experimenting - different cheeses or herb and seasoning blends. It depends on your mood or what you are serving them with. I have lots of fresh herbs in the garden. The next time I make them I am going to use some Rosemary.

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I've been reading some of the comments - people, it is IMPERATIVE that you get that excess water out with a paper towel. (I continuously use paper towels throughout the cooking process. I make the 2 inch cakes as I go - about 5-6 at a time, and while they are frying, I use the paper towel, again, on the rest of the batter in the bowl. Yes, it's a bit of a process, but it makes all the difference! Also, use a non-stick pan to fry in, or you can forget trying to get those little suckers up in one piece. Allow to cool (or place in fridge to firm. (You can always reheat later, if you prefer them warm!

Another hint - be sure to cook them even (I put them in the pan, and press down lightly with the spatula, to shape and flatten, so they cook evenly.

Variations/substitutes that also work: Italian Bread Crumbs (if you use these, you can forgo the added Italian seasoning, Grated Kraft parmesan cheese (I tried this tonight - worked great!, regular yellow onion, instead of Vidalia (it's all I had, and worked just as good.

Hope this helps - enjoy! :-

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The only thing I did differently was to allow everything to cool in the fridge for about a half hour to firm up a little. Panko crumbs. Cooking it slowly, allowed the cheese to act as a bond as well. My husband who seems to be allergic to vegetables ate 3. I only used 1 yellow squash 1 zuchinni which yielded 8. More than enough for 2 people. Tthe balance will be for lunch as they are quite filling. Can't wait to servie to my son and DIL so she can again tell me what a good cook I am!! (thanks to this site Ha Ha...! Perhaps this will taste pretty good with eggplant as well

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Did these last night and they were great. I did change out the seasoning and used Creole instead. My husband suggested that next time we add some crab. We like to have a meatless dish everyone once in awhile and this was perfect.

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I made these and they tasted terrible. Way too much Italian seasoning. They would have tasted much better if I had left it out.

this was a total waste of good squash and zucchini.

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My hubby and I watched Paula make these yesterday and wanted to try them. I thirded the recipe because it's just the two of us and came up with 4 nice cakes. I don't understand why everyone had so much trouble with the squash being too wet...I just squeezed them with paper towels like Paula did and it was fine. In fact, my hubby, who mixed and patted out the cakes while I added ingredients, was concerned they were too dry. But they were perfect. Just fried them in olive oil, no butter, and they were delicious! No marinara sauce needed...just a fork! Thanks Paula

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I have not made these yet, however I am sure they are great.
Paula did use olive oil in the pan and then put the butter in. The recipe does not call for the olive oil, but she did use it.
I will also use my salad spinner to get the moisture out of the squash and zucchini. I saw that one reader did that and it sounds like a winner to me.
Seems to me that a lot of readers are not getting enough of the moisture out of the vegs. I'm sure that would make all the diff in the world.

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These flavors are great, however i read the other reviewers problems with these falling apart, and thought i could prevent it with precautions...I had zucchini coming out of my ears from the garden, i had to try! I shredded them in the food processor then let them sit in the strainer for a few hours, then laid them out on paper towels, and then proceeded....they still pretty much were falling apart, we ate them with a fork, but they weren't finger food at all. Also they will stick if you don't use a non stick pan...all in all a mess.

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Make sure you soak up all the excess water...I add 2 eggs and shredded parmesan cheese....I also took advise of another comment...I used ice cream scoop to to scoop the mix into the pan...then I used a fork to flatten them out...they brown up nicely....I also used a little bit of olive oil with the butter.....they were really good...