Zucchini Patties With Dill Dip
|Sour cream||3⁄4 Cup (12 tbs)|
|Minced fresh dill||2 Tablespoon|
|Lemon juice||1 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.