Zucchini Cakes with Herb Sour Cream
Zucchini Cakes with Herb Sour Cream
Enjoy this quick and easy vegetarian recipe by Trisha Yearwood from Trisha's Southern Kitchen.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
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
  • ¼ cup grated Parmesan
  • 2 teaspoons finely chopped fresh Basil
  • 2 teaspoons minced Garlic
  • 2 teaspoons finely chopped fresh Oregano
  • 2 teaspoons Kosher Salt
  • ½ teaspoon freshly Ground Black Pepper
  • 4 large Eggs
  • ½ cup Buttermilk
  • ¼ cup Vegetable Oil
Method
  1. For the herb sour cream:
  2. In a medium bowl, whisk together the sour cream, chives and dill. Set aside
  1. For the zucchini cakes:
  2. 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

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