Zucchini Patties with Dill Dip

By ezunich

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, beaten
• 2 tablespoons butter, melted
• 1 large carrot, chopped
• 1/4 cup finely chopped onion
• 1/4 cup all-purpose flour
• 1/2 cup vegetable oil

Preparation

Step 1

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

Place zucchini in a colander to draini squeeze to remove excess liquid. Pat drYi 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; mix well. 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