ZUCCHINI CAKES WITH HERB SOUR CREAM
Steps:
- For the herb sour cream: In a medium bowl, whisk together the sour cream, chives and dill. Set aside.
- 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.
- 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.
- Serve while hot and crisp with a dollop of the herb sour cream.
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aya osama
[email protected]Overall, I thought these zucchini cakes were just okay. They were easy to make, but they weren't anything special.
Venkateswara rao
[email protected]These zucchini cakes were a bit too dense for my taste. I think I would have preferred them if they had been lighter and fluffier.
Andrew Stephenson
[email protected]I found these zucchini cakes to be a bit bland. I think they could have used more seasoning.
Akkse Akide
[email protected]These zucchini cakes were a bit too oily for my taste. I think I would have preferred them if I had used less oil.
Obidikwu Odeh Joseph
[email protected]I loved the flavor of these zucchini cakes. The herb sour cream was a great addition. I will definitely be making these again.
asraful alam
[email protected]These zucchini cakes were the perfect way to use up some of my extra zucchini. They were easy to make and they turned out delicious. I will definitely be making these again.
Fk My Ideal
[email protected]I made these zucchini cakes for a potluck and they were a hit! Everyone loved them. They were so easy to make and they tasted great.
Racheal Omowunmi
[email protected]I'm always looking for new ways to use up my zucchini, and these cakes were a great option. They were easy to make and they turned out great. I will definitely be making these again.
Rahi Islam
[email protected]These zucchini cakes were a delightful surprise! I was expecting them to be dry and bland, but they were actually moist and flavorful. The herb sour cream was a perfect complement.
Stephen Hamilton
[email protected]Overall, I thought these zucchini cakes were just okay. They were easy to make, but they weren't anything special.
Modise Dintweng
[email protected]These zucchini cakes were a bit too dense for my taste. I think I would have preferred them if they had been lighter and fluffier.
Kennedy Muli
[email protected]I found these zucchini cakes to be a bit bland. I think they could have used more seasoning.
You too Love
[email protected]These zucchini cakes were a bit too oily for my taste. I think I would have preferred them if I had used less oil.
Sobuj Bhai
[email protected]I'm not a huge fan of zucchini, but these cakes were really good. They were moist and flavorful, and the herb sour cream was a nice touch.
Md Nayem Hasan
[email protected]These zucchini cakes were a great way to use up some of my extra zucchini. They were easy to make and they turned out great. I will definitely be making these again.
Aishath Zeesha
[email protected]I loved these zucchini cakes! They were so easy to make and they were so delicious. The herb sour cream was the perfect topping.
Mahnoor Zulfiqar
[email protected]These zucchini cakes were delicious! The recipe was easy to follow and the cakes turned out perfectly. I will definitely be making these again.
Life With The Harris’
[email protected]I was pleasantly surprised by these zucchini cakes. They were moist and flavorful, and the herb sour cream added a nice touch. I will definitely be making these again.
Kafil Uddin
[email protected]These zucchini cakes were a hit! They were so easy to make and they turned out perfectly. The herb sour cream was the perfect complement. I will definitely be making these again.