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Zucchini Patties with Dill Dip Recipe

Photo by: Taste of Home Zucchini Patties with Dill Dip Recipe

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Kelly Maxwell Plainfield, Illinois “These crisp-tender patties are a nice alternative to crab cakes and tastevery similar, thanks to the seafood seasoning. They always get gobbled up!”

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Zucchini Patties with Dill Dip Recipe

Prep: 25 min. Cook: 10 min.

Yield: 24 Servings

25 10 35

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).

Originally published as Zucchini Patties with Dill Dip in Taste of Home February/March 2008, p56

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