Zucchini Squash Cakes

So, there are days I do really, really well at eating well.

And then, there are days when I crave Paula Deen recipes.

For those of you unaware of Paula (how could you not be?), she is the Southern queen of Food Network. Her specialty is Southern comfort food at its most comforting, and therefore its most fattening. She is known best for her use of ridiculous amounts of butter. I rarely ever make one of her recipes because of this fact (and who slathers their corn in mayo before they grill it? She does.), but I do enjoy her show because she has such a warm and welcoming personality.

As far as Paula Deen recipes go, this one is pretty tame! There is actually no butter usage at all, and if it weren't for the fact that you pan-fry these, they'd be pretty good for you too. But the pan-frying is the best part! They become nice and crisp on the outside. You can mix and match any kind of squash for this recipe (ie, use 2 zucchini or 2 yellow squash) - just be sure to pat down the shredded squash with paper towels to soak up the excess moisture. If water stays in the cakes when you put them in the pan, they will make the oil pop and make a huge mess.

This recipe makes enough cakes for a large side or perhaps even a meal, if you want it to be. :) 

Zucchini Squash Cakes

Modified from:Paula Deen

Serves 2 (makes about 10 cakes)

Ingredients

• 1 zucchini
• 1 yellow squash
• 1/3 c. panko breadcrumbs (normal breadcrumbs work here too)
• 1 egg
• garlic salt and pepper, to taste
• 1/3 c. parmesan cheese
• 2 T. onion flakes
• Canola oil

Before you start:Soak your onion flakes in water to reconstitute them, and beat your egg.

Recipe

Shred your zucchini and squash into a large bowl. Press the shredded squash with a paper towel to remove moisture - try to remove as much as possible.
Add the bread crumbs, egg, spices, cheese, and onion flakes and mix well. The mixture should hold its shape if formed into a ball.
Pour canola oil into a pan to about 1/4" depth, and heat it to medium. 
Form the zucchini mixture into small discs (press them together well), and stick them in the pan. Cook until golden brown (about 4 minutes), then flip and brown the other side for each cake.
Serve immediately.

Thanks for reading and happy cooking!