Zucchini Cakes with Herb Sour Cream

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Herb Sour Cream:
  • 2 cups sour cream
  • 1 tablespoon minced chives
  • 1 tablespoon chopped fresh dill
  • Zucchini Cakes:
  • 3 cups shredded zucchini
  • 2 cups plain breadcrumbs
  • 1/4 cup grated Parmesan
  • 2 teaspoons finely chopped fresh basil
  • 2 teaspoons minced garlic
  • 2 teaspoons finely chopped fresh oregano
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 large eggs
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
Directions
Watch how to make this recipe.
  • For the herb sour cream: In a medium bowl, whisk together the sour cream, chives and dill. Set aside.

  • For the zucchini cakes: Mix the zucchini, breadcrumbs, Parmesan, basil, garlic, oregano, 1 teaspoon salt and the pepper in a large bowl. In a separate medium bowl, whisk the eggs with the buttermilk, and then stir the egg mixture into the zucchini mixture.

  • In a large skillet, heat the oil over medium heat. Form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with the remaining 1 teaspoon salt.

  • Serve while hot and crisp with a dollop of the herb sour cream.


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