Zucchini Cakes with Herb Sour Cream Recipe

Name: Zucchini Cakes with Herb Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
For the herb sour cream: In a medium bowl, whisk together the sour cream, chives and dill.
2
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.
4
In a separate medium bowl, whisk the eggs with the buttermilk, and then stir the egg mixture into the zucchini mixture.
5
In a large skillet, heat the oil over medium heat.
6
Form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet.
7
Pan-fry the cakes until golden brown, 3 to 4 minutes per side.
8
Drain on paper towels and sprinkle with the remaining 1 teaspoon salt.
9
Serve while hot and crisp with a dollop of the herb sour cream.

957

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups sour cream, 1 tablespoon minced chives, 1 tablespoon chopped fresh dill, 3 cups shredded zucchini, and more.

Yes, Zucchini Cakes with Herb Sour Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Cakes with Herb Sour Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions