Zucchini cutlets with sour cream and herbs

Ingredients:

Zucchini cutlets

• 3 tbsp. grated zucchini (1 large zucchini)
• 2 cups breadcrumbs
• 1/4 tbsp. grated parmesan
• 2 tsp finely chopped fresh basil
• 2 tsp finely chopped fresh oregano
• 2 tsp. crushed garlic
• 4 large eggs
• 0.5 cups of sour milk or kefir
• 1/4 cup vegetable oil

Sour cream with herbs

• 2 cups sour cream
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh dill

Preparation:

1. Prepare sour cream with herbs: Mix sour cream, chives and dill in a bowl.
   
   Prepare zucchini cutlets: In a large bowl, combine zucchini, breadcrumbs, Parmesan, basil, oregano, garlic, 1 teaspoon salt and 0.5 teaspoon black pepper. In a medium bowl, beat the eggs with the sour milk, then combine the egg mixture with the zucchini mixture.
2. Heat vegetable oil in a large skillet over medium heat. Fry the patties in batches. Form the zucchini mixture into patties (using about 1/4 cup of mixture per batch) and place them in the skillet. Fry until golden brown, 3-4 minutes per side. Place on paper towels to drain excess oil and sprinkle with 1 teaspoon of salt. Serve the patties hot with sour cream. Serve with Rice, Chicken, and Broccoli Casserole.