Zucchini Patties with Dill Dip |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Kelly Maxwell Plainfield, Illinois âThese crisp-tender patties are a nice alternative to crab cakes and tastevery similar, thanks to the seafood seasoning. They always get gobbled up!â 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 egg, lightly beaten |
2 tablespoons butter, melted |
1 large carrot, chopped |
1/4 cup finely chopped onion |
1/4 cup king arthur unbleached all-purpose flour |
1/2 cup canola oil |
Directions:
1. For dip, in a small bowl, combine the first five 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. 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. Yield: 2 dozen (3/4 cup dip).
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