Zucchini Patties With Dill Dip |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 24 |
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These crisp-tender patties are a nice alternative to crab cakes and have a similar taste, thanks to the seafood seasoning.... Enjoy.... Ingredients:
3/4c. sour cream |
2tbs. minced fresh dill |
1tsp. lemon juice |
1/8tsp. salt |
1/8tsp. pepper |
2-1/2c. shredded zucchini |
1c. seasoned bread crumbs |
1tsp. seafood seasoning |
1/4tsp. garlic powder |
1 egg, beaten |
2tbs. butter, melted |
1 large carrot, chopped |
1/4c. finely chopped onion |
1/4c. all-purpose flour |
1/2c. vegetable oil |
Directions:
1. For the dill dip, in a small bowl, combine the first five ingredients. Cover and refrigerate until serving.
2. Place the 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; mix well. Place flour in a shallow bowl. Shape zucchini mixture into 24 small patties; coat with flour.
4. Heat the oil in a large skillet; fry the zucchini patties, a few at a time, for 4 minutes on each side or until lightly browned. Drain on paper towels.
5. Serve with dip.
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