Ingredients

• 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

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Instructions

1. Watch how to make this recipe.
2. For the herb sour cream: In a medium bowl, whisk together the sour cream, chives and dill. Set aside.
3. 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.
4. 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.
5. Serve while hot and crisp with a dollop of the herb sour cream.