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Categories:
sour cream chives dill zucchini breadcrumbs Parmesan fresh basil garlic fresh oregano kosher salt freshly ground black pepper eggs buttermilk vegetable oil
Viewed: 11 - Published at: 6 years agoIngredients
- 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
Method
- 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.
