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Zucchini Patties with Dill Dip


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  • 3/4 cup sour cream
  • 2 tablespoons minced fresh dill
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2-1/2 cups shredded zucchini
  • 1 cup seasoned bread crumbs
  • 1 teaspoon seafood seasoning
  • 1/4 teaspoon garlic powder
  • 1 egg, lightly beaten
  • 2 tablespoons butter, melted
  • 1 large carrot, chopped
  • 1/4 cup finely chopped onion
  • 1/4 cup all-purpose flour
  • 1/2 cup canola oil


Servings 24


Step 1

For dip, in a small bowl, combine the first five ingredients. Cover and refrigerate until serving.

Place zucchini in a colander to drain; squeeze to remove excess liquid. Pat dry; set aside.

In a large bowl, combine the bread crumbs, seafood seasoning and garlic powder. Stir in egg and butter until blended. Add the carrot, onion and zucchini.

Place flour in a shallow bowl. Shape zucchini mixture into 24 small patties; coat with flour.

Heat oil in a large skillet; fry patties, a few at a time, for 3-4 minutes on each side or until lightly browned. Drain on paper towels. Serve with dip.

Yield: 2 dozen (3/4 cup dip).


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