Zucchini Patties with Dill Dipping Sauce


Zucchini Patties with Dill Dipping Sauce

For the dill dipping sauce:

  • 3/4 cup sour cream
  • 2 tablespoons minced fresh dill
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

For the zucchini cakes:

  • 2 ½ cups shredded zucchini
  • 1 large carrot, shredded
  • 1/4 cup finely chopped onion (about ½ of a medium sized onion)
  • 1 cup Italian-style seasoned breadcrumbs
  • 1/4 teaspoon garlic powder
  • 1 teaspoon seafood seasoning
  • 1 medium egg, lightly beaten
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup all-purpose flour
  • 1/2 cup canola oil
  1. For the dip, combine all the ingredients in a small bowl. Cover and refrigerate until ready to serve.
  2. For the cakes, place zucchini, carrot, and onion in a colander. Allow to drain for at least 2 hours. Blot any excess moisture with a paper towel.
  3. Heat oil to 375 degrees in a large skillet.
  4. In a large bowl, combine breadcrumbs, seasoned salt, and garlic powder. Stir in eggs and butter. Add shredded vegetables and mix until everything is well-combined.
  5. Place flour in a shallow bowl. Shape zucchini mixture into small patties. Dredge in the flour, coating both sides, then place in hot oil. Fry for 7-10 minutes, flipping halfway through. Drain on paper towels. Serve hot with dill dipping sauce.
  6. Makes 2 dozen cakes and ¾ cup dip.