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Zucchini Patties With Dill Dip Exps Srbz16 37157 C09 14 6b 2

Zucchini Patties with Dill Dip

TOTAL TIME: Prep: 25 min. Cook: 10 min. YIELD: 2 dozen (3/4 cup dip).
These crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning. They always get gobbled up! —Kelly Maxwell, Plainfield, Illinois

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 large 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

  • 1. For dip, in a small bowl, combine the first 5 ingredients. Cover and refrigerate until serving.
  • 2. Place zucchini in a colander to drain; squeeze to remove excess liquid. Pat dry; set aside.
  • 3. 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.
  • 4. Place flour in a shallow bowl. Shape zucchini mixture into 24 small patties; coat with flour.
  • 5. In a large skillet, heat oil over medium heat. Fry patties, a few at a time, until lightly browned, 3-4 minutes on each side. Drain on paper towels. Serve with dip.

Nutrition Facts

1 patty with 1-1/2 teaspoons dip: 93 calories, 8g fat (2g saturated fat), 12mg cholesterol, 126mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 2g protein.

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