Categories: Sides

Ingredients

• For the Herb Sour Cream:
• 2 cups sour cream
• 1 tbsp. minced fresh chives
• 1 tbsp. chopped fresh dill
• For the Zucchini Cakes:
• 3 cups shredded zucchini (from 1 large)
• 2 cups breadcrumbs
• 1/4 cup grated Parmesan
• 2 tsp finely chopped fresh basil
• 2 tsp finely chopped fresh oregano
• 2 tsp minced garlic
• Kosher salt and black pepper
• 4 large eggs
• 1/2 cup buttermilk
• 1/4 cup vegetable oil

Directions

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

2. Make the zucchini cakes: Mix the zucchini, breadcrumbs, Parmesan, basil, oregano, garlic, 1 tsp salt and 1/2 tsp pepper in a large bowl. In a medium bowl, whisk the eggs with the buttermilk, then stir the egg mixture into the zucchini mixture.

3. In a large skillet, heat the vegetable oil over medium heat. Working in batches, form patties with the zucchini batter and add to the skillet. Pan-fry the cakes until golden brown, 3-4 minutes per side. Drain on paper towels and sprinkle with 1 tsp salt. Serve while hot and crisp with the herb sour cream.

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