Zucchini Cakes with Herb Sour Cream

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

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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