Creole Squash Cakes with Spicy Aioli

Course Side Dish

Cuisine American, Southern

Keyword creole-squash-cakes, squash-cakes, summer-squash-recipes

Prep Time 15

Cook Time 8

Chill time for Aioli 2

Total Time 2 23

Servings servings

Calories 206kcal

Author Melissa Sperka

Aioli: In a small bowl 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.
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 cracker crumbs, shredded cheese, eggs, onion, parsley, Creole seasoning and garlic powder. Use a spoon or large spatula and mix until the mixture comes together and is fully combined
On the stove top in a large skillet heat around 4 tablespoons of olive oil over medium-high heat. (Additional oil will need to be added to the pan between batches.)
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.
Press gently to flatten to about 3/4 inches thick cooking 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 spicy aioli.