Easy and healthy zucchini patties, cakes, fritters or Cucuzze in Calabrian dialect, whatever you wanna call them really, made with shredded zucchini, panko bread crumbs, scallions and tzatziki sauce, then quickly crisped up in a hot cast iron skillet. Like crab cakes but without any crab!
Okay you guys, so I’ll be honest: the tzatziki sauce was already made so I figured I’d give my zucchini fritters a Greek spin because they pair well nicely and I wouldn’t have to make another sauce. Turns out it is a pretty perfect combination on a hot summer day, so a total keeper.
They are also really lovely served with creamy ricotta, feta or goat cheese crumbles, a basil dipping sauce, tomatillo cilantro salsa, roasted red pepper sauce or with this arrabbiata. Try them all!
I give you the option to use fresh dill or oregano, to me it all depends on what I have growing in the garden. Be creative!
They are perfect as an appetizer straight out of the skillet with nice slices of heirloom tomatoes on top and a grating of parmesan cheese, or a light lunch under the shade of a Pergola on a hot summer day like today.
The most important thing to remember: is to drain the zucchini well after you shred them, and before you form them into patties!
Easy breezy, let’s do this!
Zucchini Patties with Tzatziki Sauce
Easy and healthy zucchini patties, cakes, fritters or Cucuzze in Calabrian dialect, whatever you wanna call them really, made with shredded zucchini, panko bread crumbs, scallions and served with tzatziki sauce.Print Recipe
- Shred the zucchini or squash through a cheese grater and add it to a large colander. Sprinkle with a good pinch of sea salt al over and toss to mix well.
- Place the colander over a bowl or your kitchen sink and allow it to sit for about 15 minutes for the salt to pull out all the moisture.
- Use your hands and squeeze the remaining water out of the zucchini as much as you can then add it to a dry bowl.
- Important: taste the zucchini at this point to see if it needs more salt, It might not!
- Add the scallions, eggs, panko bread crumbs, fresh dill and black pepper to the bowl and mix everything to combine well.
- Heat up a large cast iron skillet over medium flame and a drop of olive, just enough to coat the bottom and your fritters won’t stick.
- Take a spoonful of the zucchini mixture and add it to the hot skillet. Use the back of the spoon to flatten the patties down to your desired thickness. Repeat the process but make sure to not overcrowd the pan and leave about 1 inch of space between the fritters while cooking so they crisp up nicely without steaming. Work in batches and add a little more olive oil in between if needed.
- Transfer the zucchini cakes to a paper towel lined plate and serve garnished with the chives and tzatziki sauce, or plain creamy Greek yogurt and lemon wedges.
Servings: 4 people