I made Squash Cakes with a spicy aioli and now people are legitimately auditioning for who gets the last crispy bite.

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I’m obsessed with Creole Squash Cakes because they hit that crunch-to-tender ratio I crave. I love how grated summer squash gets soft inside while the outside fries up golden and stubborn.

The Spicy Aioli is my excuse to dive in. It’s just mayo with a kick and brightness that cuts through the cake.

And yes, they’re loud, messy, totally deserving of attention at any table. I always bring these to friends and they disappear fast.

Simple, punchy, and impossible to resist. I serve them hot, with napkins and messy faces, and plan to eat more than anyone should admit honestly.

Ingredients

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Grated squash: juicy base that keeps cakes light and fresh.
Yellow onion: sweet bite and caramel notes when it cooks.
Garlic: punchy aroma that makes everything taste homemade.
Eggs: they bind it all together, add protein and heft.
Parmesan: salty, nutty umami—totally optional but really tasty.
Panko: gives crunch and structure, so cakes don’t fall apart.
Flour: simple glue that helps the mixture hold shape.
Creole seasoning: smoky, herby buzz with a little heat.
Kosher salt: brings out the ingredients, don’t skip tasting.
Black pepper: mild heat and sharpness, keeps it lively.
Green onions/parsley: fresh, bright finish and nice color pop.
Oil for frying: Crisps the outsides to golden, irresistible texture.
Mayo for aioli: creamy base that balances the spice.
Cajun, hot sauce, cayenne: layered heat options, tweak to your taste.
Lemon, garlic, parsley in aioli: zippy, garlicky, herbaceous finishing touch.

Ingredient Quantities

3 medium summer squash (zucchini or yellow), grated and squeezed dry

1 small yellow onion, finely chopped or grated

2 cloves garlic, minced

2 large eggs, lightly beaten

1/2 cup grated Parmesan cheese (optional but tasty)

1/2 cup panko breadcrumbs plus extra for coating if needed

1/4 cup all purpose flour

1 teaspoon Creole seasoning

1/2 teaspoon kosher salt, adjust to taste

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped green onions or fresh parsley

Vegetable oil or canola oil for frying, about 3 to 4 tablespoons

For the spicy aioli: 1/2 cup mayonnaise (mayo works fine)

1 to 2 teaspoons Cajun seasoning, depending on how spicy you want it

1 tablespoon fresh lemon juice

1 small clove garlic, minced into the aioli

1/2 teaspoon hot sauce or to taste

1 tablespoon chopped fresh parsley or chives for the aioli

Pinch of cayenne pepper for extra heat if you like it hotter

How to Make this

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1. Grate the squash and press or squeeze out as much moisture as you can with a clean kitchen towel or cheesecloth, you want them pretty dry so the cakes hold together.

2. In a big bowl combine the drained squash, chopped onion, minced garlic, beaten eggs, Parmesan, panko, flour, Creole seasoning, salt, pepper, and the chopped green onions or parsley, mix until evenly combined but dont overwork it.

3. If the mixture seems too loose add a little more panko or a tablespoon more flour, if it seems too dry add a splash of beaten egg, you want it sticky enough to form patties.

4. Chill the mixture in the fridge for 10 minutes to firm up, it makes shaping easier and helps the flavors settle.

5. Shape into 8 medium patties or 10 smaller ones, press each patty lightly and if you like roll the edges in extra panko for a crispier crust.

6. Heat 3 to 4 tablespoons of vegetable or canola oil in a large skillet over medium heat until shimmering but not smoking, add the patties in batches without crowding.

7. Fry 3 to 4 minutes per side until deep golden brown and cooked through, flip carefully so they dont fall apart, transfer to paper towels to drain and sprinkle a little salt while hot.

8. While the cakes fry mix the spicy aioli: whisk together mayo, Cajun seasoning, lemon juice, minced aioli-garlic, hot sauce, chopped parsley or chives and a pinch of cayenne, taste and adjust seasoning or heat.

9. Serve the squash cakes warm with a generous spoonful of spicy aioli, garnish with extra chopped green onions or parsley, theyre great as an appetizer or a light main with a salad.

Equipment Needed

1. Box grater (for grating the squash)
2. Clean kitchen towel or cheesecloth (for squeezing out moisture)
3. Large mixing bowl (to combine everything)
4. Measuring cups and spoons
5. Wooden spoon or silicone spatula (for mixing without overworking)
6. Large skillet (nonstick or cast iron) and a stove-safe plate for resting cooked cakes
7. Slotted spatula or tongs (to flip and drain the cakes)
8. Paper towels and a baking sheet or platter (for draining and holding finished cakes)

FAQ

Q: Can I make the squash cakes ahead of time? A: Yes, you can form the patties and refrigerate them for up to 24 hours before frying. If you fry them ahead, store in a single layer with paper towel and reheat in a 350°F oven for 8 to 10 minutes to crisp them back up. They wont be quite as crispy as fresh, but still tasty.

Q: My grated squash was really watery, what do I do? A: Squeeze it out good, like using a clean dish towel or lots of paper towels, pressing until mostly dry. If it still seems soggy add a little extra panko or a tablespoon of flour so the batter holds together.

Q: Can I bake these instead of frying? A: Yes, bake on a greased sheet at 400°F for about 15 to 20 minutes, flipping halfway through. Brush or spray the tops with a little oil so they brown. Texture will be lighter and less crunchy than pan fried, but still good.

Q: What can I use instead of Parmesan or panko if I dont have them? A: For Parmesan try a sharp cheddar or a little crumbled feta for tang. For panko, regular breadcrumbs work, crushed crackers also work. You may need to adjust amounts for moisture.

Q: How do I know when the oil is hot enough for frying? A: Heat the oil over medium heat until a small pinch of panko sizzles and browns in about 20 to 30 seconds. If it browns too fast lower the heat, too slow raise it. Cook in batches, dont overcrowd the pan so the cakes brown evenly.

Q: Can I make the spicy aioli milder or vegan? A: To make it milder use 1 teaspoon Cajun seasoning and skip the cayenne and hot sauce. For a vegan version use vegan mayo and swap lemon for a touch of apple cider vinegar, keep the seasonings the same.

Creole Squash Cakes With Spicy Aioli Recipe Substitutions and Variations

Summer squash (zucchini or yellow) → grated carrots or grated potato work if you don’t have squash, just squeeze out extra moisture first so the cakes don’t get soggy.
Parmesan cheese → shredded cheddar or crumbled feta for a different but tasty flavor, cheddar melts nice while feta adds a salty tang.
Panko breadcrumbs → plain breadcrumbs or crushed cornflakes give good crunch, you may need a little less cornflakes since they pack more texture.
Mayonnaise in the aioli → Greek yogurt or sour cream make a lighter aioli, add a tiny bit more lemon if you use yogurt cause it’s tangier.

Pro Tips

1. Keep the squash really dry — squeeze it in a towel until it barely drips. Less moisture means firmer cakes, less oil splatter, and they’ll crisp up instead of going soggy.

2. Chill the mixed batter at least 10 minutes before shaping. It firms the mixture so patties hold together better and it helps the panko absorb just enough moisture.

3. Use a shallow oil pan and moderate medium heat — hot enough that a pinch of crumbs sizzles, but not smoking. That way the crust browns before the centers overcook. Flip gently and don’t crowd the pan.

4. Make the aioli a little ahead and taste for balance. If it feels too rich add a splash more lemon, if too sharp add a touch more mayo or a pinch of sugar. Keeps well and actually improves after a short rest.

Creole Squash Cakes With Spicy Aioli Recipe

Recipe by Jot Punji

0.0 from 0 votes

I made Squash Cakes with a spicy aioli and now people are legitimately auditioning for who gets the last crispy bite.

Servings

servings

Calories

448

kcal

Equipment: 1. Box grater (for grating the squash)
2. Clean kitchen towel or cheesecloth (for squeezing out moisture)
3. Large mixing bowl (to combine everything)
4. Measuring cups and spoons
5. Wooden spoon or silicone spatula (for mixing without overworking)
6. Large skillet (nonstick or cast iron) and a stove-safe plate for resting cooked cakes
7. Slotted spatula or tongs (to flip and drain the cakes)
8. Paper towels and a baking sheet or platter (for draining and holding finished cakes)

Ingredients

3 medium summer squash (zucchini or yellow), grated and squeezed dry
1 small yellow onion, finely chopped or grated
2 cloves garlic, minced
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese (optional but tasty)
1/2 cup panko breadcrumbs plus extra for coating if needed
1/4 cup all purpose flour
1 teaspoon Creole seasoning
1/2 teaspoon kosher salt, adjust to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped green onions or fresh parsley
Vegetable oil or canola oil for frying, about 3 to 4 tablespoons
For the spicy aioli: 1/2 cup mayonnaise (mayo works fine)
1 to 2 teaspoons Cajun seasoning, depending on how spicy you want it
1 tablespoon fresh lemon juice
1 small clove garlic, minced into the aioli
1/2 teaspoon hot sauce or to taste
1 tablespoon chopped fresh parsley or chives for the aioli
Pinch of cayenne pepper for extra heat if you like it hotter

Directions

Grate the squash and press or squeeze out as much moisture as you can with a clean kitchen towel or cheesecloth, you want them pretty dry so the cakes hold together.
In a big bowl combine the drained squash, chopped onion, minced garlic, beaten eggs, Parmesan, panko, flour, Creole seasoning, salt, pepper, and the chopped green onions or parsley, mix until evenly combined but dont overwork it.
If the mixture seems too loose add a little more panko or a tablespoon more flour, if it seems too dry add a splash of beaten egg, you want it sticky enough to form patties.
Chill the mixture in the fridge for 10 minutes to firm up, it makes shaping easier and helps the flavors settle.
Shape into 8 medium patties or 10 smaller ones, press each patty lightly and if you like roll the edges in extra panko for a crispier crust.
Heat 3 to 4 tablespoons of vegetable or canola oil in a large skillet over medium heat until shimmering but not smoking, add the patties in batches without crowding.
Fry 3 to 4 minutes per side until deep golden brown and cooked through, flip carefully so they dont fall apart, transfer to paper towels to drain and sprinkle a little salt while hot.
While the cakes fry mix the spicy aioli: whisk together mayo, Cajun seasoning, lemon juice, minced aioli-garlic, hot sauce, chopped parsley or chives and a pinch of cayenne, taste and adjust seasoning or heat.
Serve the squash cakes warm with a generous spoonful of spicy aioli, garnish with extra chopped green onions or parsley, theyre great as an appetizer or a light main with a salad.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.