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