Zucchini Cakes and Herb Sour Cream Spread

How to Make Breakfast Zucchini Cakes with Herb Sour Cream

Servings: 8

Author:

Prep Time
20 minutes

Cook Time
20 minutes

Breakfast Snack

American

Vegetarian breakfast summer zucchini autumn food Healty breakfast cake

Instructions

1 Mix the shredded zucchini, breadcrumbs, parmesan, basil, oregano, garlic, 1sp.
Salt, and ¼ tsp. Pepper in a large bowl.
2 In another bowl, whisk the eggs with the buttermilk.
3 Combine the two bowls, and stir the egg mixture into the zucchini mixture.
4 In a large skillet, heat the vegetable oil over medium heat.
5 In batches, form patties from the zucchini batter (about ¼ cup each) then add to
skillet.
6 Pan-fry each cake until golden-brown, or for 3-4 minutes.
7 In a bowl, whisk together all of the ingredients for the sour cream. Set aside.