Recipe courtesy of Trisha Yearwood

Zucchini Cakes with Herb Sour Cream

Getting reviews...
"I love how zucchini takes on the flavor of whatever you mix it with, like parmesan and fresh herbs," says Trisha.
  • Level:Easy
  • Total: 40 min
  • Active: 20 min
  • Yield:6 to 8 servings


For the Herb Sour Cream:

For the Zucchini Cakes:


  1. Make the herb sour cream: Whisk the sour cream, chives and dill in a medium bowl. Set aside.
  2. 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.
  3. 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.