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Zucchini Patties with Dill Dip

Total Time

Prep: 25 min. Cook: 10 min.

Makes

2 dozen (3/4 cup dip)

These crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning. They always get gobbled up! —Kelly Maxwell, Plainfield, Illinois
Zucchini Patties with Dill Dip Recipe photo by Taste of Home

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 large egg, lightly beaten
  • 2 tablespoons butter, melted
  • 1 large carrot, chopped
  • 1/4 cup finely chopped onion
  • 1/4 cup all-purpose flour
  • 1/2 cup canola oil

Directions

  1. For dip, in a small bowl, combine the first 5 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.

Nutrition Facts

1 patty with 1-1/2 teaspoons dip: 93 calories, 8g fat (2g saturated fat), 12mg cholesterol, 126mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 2g protein.

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