Go Back
Yellow Squash Cakes with an Herb Studded Sour Cream
Author: Jackie
  • 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
  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.