Crispy on the outside and soft on the inside, these zucchini cakes are a tasty way to use that garden produce. The tangy yogurt dill dipping sauce makes these a perfect appetizer.
Grate zucchini and potatoes using the large holes in a grater. Grate cheese and onion using the smaller holes on the grater. Set cheese aside and use a kitchen towel or paper towels to squeeze the water out of the grated vegetables.
After getting as much water out of the vegetables as you can, put the vegetables in a bowl. Add flour, cheese, pepper, salt, egg, and minced garlic. Mix together with a spoon.
Preheat a skillet to medium-low heat and melt coconut oil.
Use your hands to make patties out of the mixture using about 1/4 cup for each one. They will be sticky and wet.
Spread coconut oil over skillet using a spatula. Place patties on skillet let cook for about 5 minutes until patties are browned on bottom. Flip and cook for an additional 3-4 minutes until golden brown on both sides and cooked through.
If patties are cooking too quickly, turn the heat down. If cooked too quickly, the potatoes and zucchini on the inside will still be raw and crunchy. Place zucchini cakes on paper towels to let excess oil drain. Serve while warm.
While patties are cooking, whisk dipping sauce ingredients together in a small bowl. Serve sauce with warm zucchini cakes.