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Why You’ll Love This Recipe
You know those recipes that just sneak into your regular rotation without even trying? These zucchini cakes did that. One summer I had too much zucchini on hand (thanks, garden), and in an effort to not let it go to waste, I grated a few, added what I had in the fridge, and fried up these crispy little veggie cakes. The result? Pure magic. Crunchy edges, tender insides, and the kind of flavor that makes you go back for just one more.
They’ve become a favorite around here-perfect for breakfast, snack time, or packed into a lunchbox. And let’s not forget that herby sour cream dip. It’s bright, tangy, and cools down the crispy cakes just right. This combo is simple, but when you get it just right, it’s the kind of recipe that sticks with you.
If you’re into cozy, veggie-packed meals that come together easily, you’ll probably also love my Simple Banana Bread with Walnuts, Pumpkin Bread with Vanilla Glaze, or these Spicy Jalapeño Cornbread Muffins.
Tools That Make It Easier
What You’ll Need From Your Pantry
Zucchini Cakes
- 4 Cups Zucchini Shredded, 2 large zucchini
- 2 Cups Breadcrumbs
- ¼ Cup Parmesan Cheese Grated
- 2 tsp Fresh Basil Finely Chopped
- 2 tsp Fresh Oregano Finely Chopped
- Salt
- Ground Pepper
- 4 Large Eggs
- ½ Cup Buttermilk
- ¼ Cup Vegetable Oil
Herb Sour Cream
- 1 Cup Sour Cream
- 1 tbsp Fresh Chives Minced
- 1 tbsp Fresh Dill Chopped
Before You Start: My Quick Tip
Zucchini is sneaky-it looks solid, but it’s mostly water. Don’t skip the step of salting and draining it. I’ve made the mistake of rushing through and ended up with soggy cakes. Take the time to really wring out the water using a clean towel or cheesecloth. Your crispy texture depends on it!
Want to freeze these? Let them cool completely, layer with parchment, and freeze in a zip bag or container. They reheat beautifully in the oven or toaster oven.
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Let’s Make It Together
- Grate the zucchini into a bowl, sprinkle with salt, and let it rest for 10 minutes.
- Squeeze out moisture using a towel or cheesecloth. Really get in there-dry zucchini = crispy cakes.
- Combine zucchini with cheese, onion, eggs, breadcrumbs, flour, baking powder, and spices in a bowl. Mix well.
- Heat oil in a skillet over medium. Scoop batter with a spoon or scoop, then flatten into cakes.
- Fry each cake for 3-4 minutes per side, until both sides are golden brown and crisp.
- Transfer to paper towels to soak up any extra oil.
- Mix sour cream dip by combining all ingredients in a small bowl. Chill until serving.
Want more quick savory ideas? Try Grilled Mexican Street Corn Salad, Creamy Wild Mushroom Soup, or Tomato Soup to serve alongside.
Recipe variations
- Add protein – Quinoa, lentils, or chickpeas blend right in.
- Kick up the spice – A little cayenne or red pepper flakes.
- Swap the cheese – Feta or parmesan give it a twist.
- Go gluten-free – Just swap in GF flour and breadcrumbs.
- Make it vegan – Use flax eggs and skip the cheese.
Cut, Serve, and Store It Like a Pro
Once cooked, zucchini cakes hold up surprisingly well. Serve them fresh and hot with a dollop of herb sour cream or stack them up for a brunch buffet. Want them extra crisp? Reheat in the oven at 375°F for 10-12 minutes.
To store: Layer in an airtight container with parchment paper and refrigerate for up to 5 days. For longer storage, freeze in a zip-top bag for up to 2 months. Reheat straight from frozen in a toaster oven or skillet.
This recipe is excellent for make-ahead snacks, lunchboxes, or quick dinners after a busy day.
Make It a Meal
These zucchini cakes are versatile little things. Need a full meal? Pair them with a Bagel Brunch Board, a bowl of Roasted Garlic Spread, or one of my go-to soups like Creamy Wild Mushroom Soup. You could even serve them with Grilled Salmon Steak or Oven Baked Bratwursts for dinner.
Zucchini Cakes and Herb Sour Cream Spread
Ingredients
Zucchini Cakes
- 4 Cups Zucchini Shredded, 2 large zucchini
- 2 Cups Breadcrumbs
- ¼ Cup Parmesan Cheese Grated
- 2 tsp Fresh Basil Finely Chopped
- 2 tsp Fresh Oregano Finely Chopped
- Salt
- Ground Pepper
- 4 Large Eggs
- ½ Cup Buttermilk
- ¼ Cup Vegetable Oil
Herb Sour Cream
- 1 Cup Sour Cream
- 1 tbsp Fresh Chives Minced
- 1 tbsp Fresh Dill Chopped
Instructions
- In a large bowl, mix the shredded zucchini with breadcrumbs, parmesan, basil, oregano, garlic, salt, and pepper until evenly combined.
- In a separate bowl, whisk together the eggs and buttermilk.
- Pour the egg mixture into the zucchini mix and stir until fully blended.
- 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.
- Cook each patty for 3-4 minutes on each side, or until nicely golden and crisp.
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.
Nutrition
From My Kitchen to Yours
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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