Creole Squash Cakes with Spicy Aioli
In generations past, my family here in the South always planted a garden. Of course, they varied in size based on the needs of each family, but, growing, canning and pickling your crops was as normal as running to the market is to most of us today. I know there are many people who still take the time to plant some sort of garden, and there’s a a growing trend toward people growing their own produce again. It’s wonderful! My Mom and Grandma’s, always made many variations of Summer squash to use the fresh crop when it arrived, in such abundance. We would always enjoy squash fritters or pancakes in the Summertime and usually can squash pickles for later in the year.
This squash and zucchini came from my Uncle Sam and Aunt Peggy’s garden, and it was literally straight from the vine to our table. We were happy recipients, to say the least, and due to their generosity, we’ll also be enjoying zucchini bread, muffins and a squash casserole or gratin this week, too! We really love adding a little spice to just about any dish, and these squash cakes are no exception.
- You may use your favorite brand of Creole seasoning in this recipe. Different brands have varying amounts of heat and sodium so, adjust the amount accordingly. One brand that’s readily available is made by Zatarain’s.
- The creole seasoning in both the squash cakes and the aioli adds a nice kick and the spice provides a nice contrast to the earthiness of this dish.
- When cooking squash cakes, don’t be tempted to flatten until they’ve been turned. Otherwise, the wet batter will only stick to the spatula.
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Helpful Kitchen Items:
Creole Squash Cakes with Spicy Aioli
- 1/2 cup mayonnaise
- 1/3 cup chili sauce
- 1 tsp creole mustard
- 1/2 tsp creole seasoning
- 1 garlic clove minced
- 1/2 tsp lemon juice
- For the Squash Cakes you'll need:
- 2 cups each grated zucchini and yellow squash
- 1 cup crushed cracker crumbs i.e. Cheez-It Italian Four Cheese
- 2/3 cup grated Parmesan-Romano cheese
- 2 large eggs
- 2 Tbsp grated sweet onion
- 1 Tbsp fresh parsley chopped
- 1 1/2 tsp creole seasoning [I used Tony Chachere's]
- 1/2 garlic powder
- To prepare the aioli: At least 2 hours before serving. Mix together 1/2 cup of mayonnaise, 1/3 cup of chili sauce, 1 tsp creole mustard, 1/2 tsp creole seasoning, 1/2 tsp lemon juice and one minced garlic clove. Chill until serving.
- To make the squash cakes: Grate the zucchini and yellow squash, then ring in paper towels or a kitchen towel to remove any excess moisture. Add to a medium mixing bowl with the remaining ingredients.
- Use a spoon or large spatula and mix until the mixture comes together and is fully combined. The dry cracker crumbs will help to soak up any residual moisture and the eggs and grated Parmesan will bind the mixture.
- On the stove top in a large skillet, heat around 4 tablespoons of olive oil over medium-high heat in a sauce pan. A few additional drizzles of olive oil will need to be added to the pan between frying the squash cake.
- Use a 4 ounce ice cream scoop to divide the squash mixture and scoop into the pan. Don't attempt to flatten the squash cakes until you turn them, the batter is sticky and it will only stick to the spatula. Cook for 3-4 minutes, then turn.
- Flatten to about 3/4 inches thick, then cook on the other side for another 4 minutes or until cooked through. The cakes should be golden and crispy. Remove to a paper towel to drain any excess oil.
- Serve hot with a side of creamy Cajun aioli.