Mix the shredded zucchini, breadcrumbs, parmesan, basil, oregano, garlic, 1sp. Salt, and ¼ tsp. Pepper in a large bowl.
In another bowl, whisk the eggs with the buttermilk.
Combine the two bowls, and stir the egg mixture into the zucchini mixture.
In a large skillet, heat the vegetable oil over medium heat.
In batches, form patties from the zucchini batter (about ¼ cup each) then add to skillet.
Pan-fry each cake until golden-brown, or for 3-4 minutes.
Herb Sour Cream
In a bowl, whisk together all of the ingredients for the sour cream. Set aside.
Notes
If you don’t have access to fresh herbs for the sour cream or cakes, you can use dry herbs.
The cooked zucchini cakes can be frozen and stored in the freezer for up to 2 months. Just put cooked and cooled cakes into a Ziploc bag, and put it in the freezer.
To reheat frozen cakes, you can place them in an oven at 375 F for 20-25 minutes, or bake them in the toaster oven for 10 minutes if they stored in the fridge.