Zucchini Cakes with Herb Cream
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Recipe courtesy of Trisha Yearwood

Zucchini Cakes with Herb Sour Cream

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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings


Herb Sour Cream:

Zucchini Cakes:


  1. For the herb sour cream: In a medium bowl, whisk together the sour cream, chives and dill. Set aside.
  2. 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.
  3. 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.
  4. Serve while hot and crisp with a dollop of the herb sour cream.