2 cups sour cream
1 tablespoon minced chives
1 tablespoon chopped fresh dill
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
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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