Zucchini Patties with Dill Dip

[Roxy]

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.