Zucchini Patties with Dill Dip
Total TimePrep: 25 min. Cook: 10 min.
Makes2 dozen (3/4 cup dip)
The taste of these was good, but I agree with some of the others...very messy to make. I definitely had to add extra bread crumbs to keep the mixture together. I'm not sure I would make these again given the effort and messy factor.
Very good!! I made a white sauce and added a lot of diced chives. Served it hot over the patties with mashed potatoes and German green beans. Wow!
I agree, you have to really strain out the liquid in the zucchini first. My kids who hate zucchini LOVED these. These are really easy to play with ingredients-add a little parmesan or a little more garlic, its up to you!. I love the idea of baking on a cookie sheet with olive oil, too. I tried both methods (i have made these twice now) and both turn out really well. Sour cream dip goes so well with it.
Messy to make, but oh, so good. I have tried scooping and patting out portions on a cookie sheet, then partially pre-baking them before frying them. That way they are easier and less messy to form.
Delicious! I grated my carrot with the zucchini. I made one in the frying pan before making all of them so I could taste if it needed a little more seasoning or not. Not sure what one of the reviewers is talking about with them falling apart, they obviously didn't let the zucchini drain or they dont know how to cook. Squeeze out all the water next time.
These were delicious. I too only ended up with 18. Even my 4 year old liked them. Yummers!
Absolutely fantastic! I followed the recipe as directed, but only wound up with 15 patties. Guess I made them too big, but no one was complaining. :) The dill dip is the perfect accompaniment.
I make these at least once a summer. The dill dip is the perfect accompaniment.
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