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–+ servings

Zucchini Cakes and Herb Sour Cream Spread

https://arinaphotography.com/zucchini-cakes-and-herb-and-sour-cream-spread/
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 8
Calories: 227kcal

Equipment

Ingredients

Zucchini Cakes

Herb Sour Cream

Instructions

  • In a large bowl, mix the shredded zucchini with breadcrumbs, parmesan, basil, oregano, garlic, salt, and pepper until evenly combined.
    Mixing bowl with shredded zucchini, herbs, breadcrumbs, and cheese before blending.
  • In a separate bowl, whisk together the eggs and buttermilk.
  • Pour the egg mixture into the zucchini mix and stir until fully blended.
    Fully mixed zucchini dough in a white mixing bowl, ready to shape into patties.
  • Heat a generous amount of vegetable oil in a skillet over medium heat.
  • Scoop out about ¼ cup of the mixture per cake, form into patties, and place in the skillet.
    Final batch of zucchini fritters cooking in a shallow skillet on medium heat.
  • Cook each patty for 3-4 minutes on each side, or until nicely golden and crisp.
    Zucchini cakes being seared in a nonstick skillet until golden.

Herb Sour Cream

  • In a small bowl, combine sour cream, chopped dill, chopped parsley, lemon juice, salt, and pepper. Mix well and refrigerate until ready to use.
    Fresh chopped dill and sour cream on a wood board, prepared for dipping sauce.

Nutrition

Calories: 227kcal | Carbohydrates: 24g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 309mg | Potassium: 306mg | Fiber: 2g | Sugar: 5g | Vitamin A: 493IU | Vitamin C: 12mg | Calcium: 155mg | Iron: 2mg