Zucchini Cakes

This is almost Trisha Yearwood's zucchini cakes & herbed sour cream. I reduced the recipe by half, and further reduced the breadcrumbs (and added a little extra parmesan). The bread crumbs are needed, as a binder, but I reduced the ratio a little; would love to more, but I'm afraid they'd fall apart. As is, they need to be handled gently. The herbed sour cream is great, but the cakes could be serve with other sauces or toppings as well.

Ingredients
1½ C shredded zucchini
¾ C bread crumbs
3 T grated parmesan
1 tsp each fresh, finely chopped basil and oregano
1 clove garlic, minced
½ tsp salt
pinch pepper
2 eggs
¼ C sour cream
vegetable oil, for frying

Directions
Scramble eggs with sour cream. Stir together all ingredients until well combined. Let sit 10-15 minutes to allow bread crumbs to absorb moisture.

Heat skillet over medium heat, adding just enough oil to coat the pan. Form patties with zucchini mixture (about 3" in diameter and 3/8" thick). Fry zucchini cakes until crisp and golden on both sides. Remove to paper towel lined rack (or plate), salting to taste.

Serve immediately, while still warm. If reheating is needed, use the oven (not a microwave) to preserve crispness.