Zucchini cakes with herb sour cream recipe

Step by Step

Step 1

Make the herb sour cream: Whisk the sour cream, chives and dill in a medium bowl. Set aside.

Step 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.

Step 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.

Ingredient

Eggs

4 large 4 large
Buttermilk

2 cup 2 cup
Vegetable oil

4 cup 4 cup
Sour cream

2 cups 2 cups
Grated parmesan cheese

4 cup 4 cup
Minced garlic

2 teaspoons 2 teaspoons
Minced fresh chives

1 tablespoon 0.5 fl. ozs
Chopped fresh dill

1 tablespoon 0.5 fl. ozs
Finely chopped fresh oregano

2 teaspoons 2 teaspoons
Finely chopped fresh basil

2 teaspoons 2 teaspoons
Shredded zucchini (from 1 large zucchini)

3 cups 3 cups
Breadcrumbs

2 cups 2 cups

Zucchini cakes with herb sour cream recipe

Step by Step

Step 1

Step 2

Step 3

Ingredient

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