ZUCCHINI CAKES WITH HERB SOUR CREAM
Steps:
- 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.
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Md ashgor Hossain
[email protected]I'm not a huge fan of zucchini, but these cakes were so good! The zucchini flavor is very subtle and the cakes are so moist and flavorful.
troia jackson
[email protected]These zucchini cakes are the perfect way to use up all of that extra zucchini from the garden. They are so delicious and they freeze well, so you can enjoy them all week long.
Daniel Lien
[email protected]I made these zucchini cakes for a brunch party and they were a huge success! Everyone loved them and they were gone in no time.
Monerull Islam
[email protected]These zucchini cakes are so easy to make and they are a great way to use up all of that extra zucchini from the garden.
Julia kgf
[email protected]I topped the cakes with a dollop of sour cream and it was the perfect finishing touch.
Idowu adebayo
[email protected]I added some shredded cheddar cheese to the batter and it gave the cakes a delicious cheesy flavor.
azaadali
[email protected]I made these zucchini cakes with gluten-free flour and they turned out great! They were just as moist and flavorful as the regular version.
Sanique Hynds
[email protected]These zucchini cakes are a great way to get your kids to eat their vegetables. They are so delicious that they won't even realize they are eating zucchini.
Yousaf Mirani
[email protected]I'm not a huge fan of zucchini, but these cakes were so good! The zucchini flavor is very subtle and the cakes are so moist and flavorful.
Rana Mahamud
[email protected]These zucchini cakes are the perfect way to use up all of that extra zucchini from the garden. They are so delicious and they freeze well, so you can enjoy them all week long.
Tony Sorto
[email protected]I made these zucchini cakes for a brunch party and they were a huge success! Everyone loved them and they were gone in no time.
Bongokuhle Mkhonto
[email protected]These zucchini cakes are so easy to make and they are a great way to use up all of that extra zucchini from the garden.
Ronald McDowell
[email protected]I topped the cakes with a dollop of sour cream and it was the perfect finishing touch.
Papis Ink
[email protected]I added some shredded cheddar cheese to the batter and it gave the cakes a delicious cheesy flavor.
Manzar Abbas
[email protected]I made these zucchini cakes with gluten-free flour and they turned out great! They were just as moist and flavorful as the regular version.
black kxng
[email protected]These zucchini cakes are a great way to get your kids to eat their vegetables. They are so delicious that they won't even realize they are eating zucchini.
Huzaifa Imran
[email protected]I'm not a huge fan of zucchini, but these cakes were so good! The zucchini flavor is very subtle and the cakes are so moist and flavorful.
Infinix S5
[email protected]These zucchini cakes are the perfect way to use up all of that extra zucchini from the garden. They are so delicious and they freeze well, so you can enjoy them all week long.
Jesse Vilson
[email protected]I made these zucchini cakes for a brunch party and they were a huge success! Everyone loved them and they were gone in no time.
Daulton Meek
[email protected]These zucchini cakes were a hit with my family! They were so easy to make and they turned out so moist and flavorful. I will definitely be making these again.