Yellow Squash Cakes with an Herb Studded 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!?

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.

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!

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Yellow Squash Cakes with an Herb Studded Sour Cream

Author: Jackie

Ingredients

• 3 cups shredded yellow squash or zucchini
• 2 cups italian breadcrumbs
• ½ cup grated Parmesan cheese
• ½ cup finely diced shallots
• 1 tablespoon minced garlic
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 4 large eggs
• ½ cup buttermilk
• ½ cup olive oil

Sour Cream

• 2 cups sour cream
• 1 tablespoon chopped chives
• 1 tablespoon chopped dill

Instructions

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.