Zucchini Cakes With Herb Sour Cream Recipes

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ZUCCHINI CAKES WITH HERB SOUR CREAM

"I love how zucchini takes on the flavor of whatever you mix it with, like parmesan and fresh herbs," says Trisha.

Provided by Trisha Yearwood

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13



Zucchini Cakes with Herb Sour Cream image

Steps:

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

2 cups sour cream
1 tablespoon minced fresh chives
1 tablespoon chopped fresh dill
3 cups shredded zucchini (from 1 large zucchini)
2 cups breadcrumbs
1/4 cup grated parmesan cheese
2 teaspoons finely chopped fresh basil
2 teaspoons finely chopped fresh oregano
2 teaspoons minced garlic
Kosher salt and freshly ground pepper
4 large eggs
1/2 cup buttermilk
1/4 cup vegetable oil

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