Yellow Squash Cakes with an Herb Studded Sour Cream

Yellow Squash Cakes with an Herb Studded Sour Cream

Yellow Squash Cakes with Herbed Sour Cream

Well my handy summer garden is coming to a close soon. It is kind of bittersweet. While I love have fresh yellow squash, we are kind of tired of it. We still have pounds and pounds left of tomatoes, eggplant and peppers but I am eager to plant my pumpkins and move forward with my fall cooking. Crazy huh!?

Yellow Squash Cakes

I really don’t get it. I am so excited to start summer and everything that comes with it, but come the middle of July I am ready for Halloween and everything that follows it. My husband thinks that I am crazy (and probably so do you!), but I just love the holidays and so do my children.

Yellow Squash Fried Cakes

Anyway, in an effort to preserve summer through the winter months, I made a huge batch of these yellow squash cakes to freeze. I can just picture serving them with a bowl of soup. I did make some to enjoy for dinner  last night and served them with a delicious cherry tomato and red onion salad. Actually, come to think of it, this would make the perfect Meatless Monday meal! Enjoy!

Delicious Yellow Squash Cakes with herb studded sour cream

Yellow Squash Cakes with an Herb Studded Sour Cream


  • 3 cups shredded yellow squash or zucchini
  • 2 cups italian breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup finely diced shallots
  • 1 tablespoon minced garlic
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup olive oil
  • Sour Cream
  • 2 cups sour cream
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped dill


  1. In a large bowl combine all ingredients except the oil and mix until fully incorporated.
  2. Roll 2 inch sized balls, then flatten to about an inch thick.
  3. If you are planning to freeze, lay patties in a flat plastic bag. Separate layers with a piece of wax paper.
  4. Freeze up to 3 months.
  5. When ready to cook, heat oil in a large skillet.
  6. Carefully place patties in hot oil and cook until brown, about 3-4 minutes on each side.
  7. Place cooked patties and a paper towel lined plate to remove excess oil.
  8. To make the herb studded sour cream, mix diced herbs and sour cream.
  9. Serve patties hot with a dollop of sour cream.

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3 Responses to Yellow Squash Cakes with an Herb Studded Sour Cream

  1. Emma {Emma's Little Kitchen} August 7, 2015 at 1:01 pm #

    What a fab way to use up all the summer squash that seem to be taking over my fridge! I am always looking forward to the next season… you’re not alone!!

  2. Thalia @ butter and brioche August 7, 2015 at 8:41 pm #

    I have a heap of zucchini in the fridge and this recipe is perfect for me to use it up on. I love how these squash cakes freeze so well too!


  1. Wallflower Weekly Finds, 26 - Cooking with a Wallflower - August 8, 2015

    […] Yellow Squash Cakes with an Herb Studded Sour Cream, a great appetizer for the summer. […]

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