ZUCCHINI PATTIES WITH DILL DIP

Zucchini Patties with Dill Dip image

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

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2 dozen (3/4 cup dip).

Number Of Ingredients 15

Previous Next

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

Steps:

For dip, in a small bowl, combine the first 5 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. , 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.

Nutrition Facts : Calories 93 calories, Fat 8g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 126mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.