Roxy Posted May 31, 2010 Share Posted May 31, 2010 Zucchini Patties with Dill Dip: 3/4 Cup Sour Cream 2 T. Minced Fresh Dill 1 Tsp. Lemon Juice 1/8 Tsp. Salt 1/8 Tsp. Pepper 2-1/2 Cups Shredded Zucchini 1 Cup Seasoned Bread Crumb s 1 Tsp. Seafood Seasoning 1/4 Tsp. Garlic Powder 1 Egg, Lightly Beaten 2 T. Butter, Melted 1 Large Carrot, Chopped 1/4 Cup Finely Chopped Onion 1/4 Cup Flour 1/2 Cup Canola Oil For dip, in a small bowl, combine the first five 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. Quote Link to comment
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