Zucchini Patties w/ Dill Sauce

By dawn716

Ingredients

• 3/4 C SOUR CREAM
• 2 T MINCED FRESH DILL
• 1 t LEMON JUICE
• 1/8 t SALT
• 1/8 t PEPPER
• 2 1/2 C SHREDDED ZUCCHINI
• 1 C SEASONED BREAD CRUMBS
• 1 t SEAFOOD SEASONING
• 1/4 t GARLIC POWDER
• 1 EGG BEATEN
• 2 T BUTTER, MELTED
• 1 LARGE CARROT, CHOPPED
• 1/4 C CHOPPED ONION
• 1/4 C FLOUR
• 1/2 C VEGETABLE OIL

Preparation

Step 1

FOR THE DILL DIP, IN SMALL BOWL, COMBINE THE FIRST FIVE INGREDIENTS. COVER AND REFRIGERATE UNTIL SERVING.

PLACE ZUCCHINI IN A COLANDER TO DRAIN, SQUEEZE OUT EXCESS LIGUID. PAT DRY, SET ASIDE.

IN A LARGE BOWL, COMBINENEX 3 INGREDIENTS. STIR IN EGG AND BUTTER UNTIL BLENDED. ADD CARROT, ONION AND ZUCCHINI, MIX WELL. PLACE FLOUR IN SHALLOW BOWL, SHAPE ZUCCHINI MIXTURE INTO 24 SMALL PATTIES, COAT WITH FLOUR.

HEAT THE OIL IN LARGE SKILLET, FRY PATTIES A FEW AT A TIME, FOR 3-4 MINUTES ON EACH SIDE OR UNTIL LIGHTLY BROWNED. DRAIN ON PAPER TOWEL, SERVE WITH DIP.