Zucchini Patties with Dill Dip

Zucchini Patties with Dill Dip
Zucchini Patties with Dill Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 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

Directions

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).

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: