Zucchini Cakes and Herbed Sour Cream

One of Eric's favorite pastimes is hockey, going way back to the late 1980s around the time of The Trade. Eric's love of the game (Charisse considers it an obsession, Eric doesn't argue that point much anymore) has him played a few times a week over at Sharks Ice - San Jose, the San Jose Sharks practice facility in the adult league there. Its through these teams that we've made a number of new friends many of whom are becoming quite dear to us. Its for one of these new friends Erik and his wife Kendra that we made this dish during a little backyard BBQ. Eric's been itching to have some people over, light up the grill and enjoy the back patio and for once the weather co-operated (cold rainy weather in May? Who knew?). We were doing turkey burgers and wanted some kind of fun veggie dish to go side by side (or frankly this could have gone on top too) and Charisse came up with doing a zucchini (her almost favorite food) pancake thing. Essentially shredded zucchini griddled like its Sunday morning served under a herbed sour cream, this side is darn tasty and fund to eat. We ended up cooking them inside because our other BBQs weren't cleaned off enough to cook in (that's right, plural, we have three, and use them all). Using a cast iron skillet you can easily cook this over a BBQ grill, or even an open flame. It would make for an awesome camping trip meal!

Pictures and Recipe after the break

Zucchini Cakes
What you will need: 

4 Zucchini grated
1/4 cup finely grated Parmesan or reggiano cheese
1/4 cup flour
4 green onions diced
4 eggs
Salt and pepper to taste

Grate the zucchinis, press between paper towels to get the moisture out. Mix all the ingredients together in a large bowl. Heat oil in a large cast iron skillet over your heat source of choice. Spoon out zucchini mixture in 3 tablespoon amounts for each zucchini cake. Fry until golden brown on each side (3-4 minutes)
Drain on paper towell.


Herbed Sour Cream
What you will need:
1/2 cup Sour Cream
Large pinch of minced chives
Large pinch of minced parsley
Salt and Pepper to taste

Mix all the ingredients into the sour cream and serve cold.