Name: Zucchini Cakes with Herb Sour Cream
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 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

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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Zucchini Cakes with Herb Sour Cream

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