Crispy California Pasta Cakes - California Ripe Olives

Ingredients

• 2 (1/2 lbs.) cups cooked spaghetti, cooled and chopped into 2-inch pieces
• 2 (1/2 lbs.) cups zucchini, shredded
• 3/4 cup California Black Ripe Olives, sliced
• 3/4 (3 oz.) cup shredded gruyere cheese
• 1/4 cup baking soda
• 1 egg, beaten
• 1 tablespoon all purpose flour
• 1 teaspoon chopped tarragon
• 1/4 teaspoon Kosher salt
• Cayenne pepper to taste
• 1 tablespoon olive oil
• 1 1/2 tablespoons crème fraiche