Zucchini Cakes with Herb Sour Cream

"I love how zucchini takes on the flavor of whatever you mix it with, like parmesan and fresh herbs," says Trisha.
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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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For the Herb Sour Cream:

2 cups sour cream

1 tablespoon minced fresh chives 

1 tablespoon chopped fresh dill 

For the Zucchini Cakes:

3 cups shredded zucchini (from 1 large zucchini)

2 cups breadcrumbs 

1/4 cup grated parmesan cheese

2 teaspoons finely chopped fresh basil

2 teaspoons finely chopped fresh oregano

2 teaspoons minced garlic 

Kosher salt and freshly ground pepper

4 large eggs 

1/2 cup buttermilk 

1/4 cup vegetable oil 


  1. Make the herb sour cream: Whisk the sour cream, chives and dill in a medium bowl. Set aside.
  2. Make the zucchini cakes: Mix the zucchini, breadcrumbs, parmesan, basil, oregano, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. In a medium bowl, whisk the eggs with the buttermilk, then stir the egg mixture into the zucchini mixture.
  3. In a large skillet, heat the vegetable oil over medium heat. Working in batches, 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 1 teaspoon salt. Serve while hot and crisp with the herb sour cream.
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