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Zucchini Patties with Dill Dip

 Zucchini Patties with Dill Dip
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!”
24 ServingsPrep: 25 min. Cook: 10 min.


  • 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


  • 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.

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Zucchini Patties with Dill Dip (continued)

Directions (continued)

  • 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).