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Zucchini Patties With Dill Dip

the.instructor's picture
  Sour cream 3⁄4 Cup (12 tbs)
  Minced fresh dill 2 Tablespoon
  Lemon juice 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Shredded zucchini 2 1⁄2 Cup (40 tbs)
  Seasoned bread crumbs 1 Cup (16 tbs)
  Seafood seasoning blend 1 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Egg 1 , beaten
  Butter 2 Tablespoon, melted
  Carrot 1 Large, chopped
  Finely chopped onion 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)

For the dill dip, in a small bowl, combine the first five ingredients.
Cover and refrigerate until serving.
Place the 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; mix well.
Place flour in a shallow bowl.
Shape zucchini mixture into 24 small patties; coat with flour.
Heat the oil in a large skillet; fry the zucchini patties, a few at a time, for 3-4 minutes on each side or until lightly browned.
Drain on paper towels.

Recipe Summary

Side Dish

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