Zucchini Envy

Zucchini Patties with Dill Dipping Sauce

Jul 25, 2011 by

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I’ve already established that I personally don’t have a bumper crop of zucchini this year. And based on most of the comments I got on my salsa post, a lot of you out there have gardens that suffer as mine does.

It’s good to know I’m not alone in this.

So, this blog post is for all you smug gardeners that have the nerve to complain about how your zucchini plants are overproducing this summer, that your zucchini is growing faster than you can eat it, how you’re having to give the stuff away.

Yada, yada, yada . . .

For those people, if you are getting tired of zucchini bread or the site of another slice of grilled zucchini makes you cringe, I would suggest giving these a try. I have had the recipe for years and try to make it at least once a summer. These golden treats are a little spicy, but they pair well with the cool and creamy dill dipping sauce.


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My zucchini came from my local farmer’s market. They may not have come from my own yard but at least I know they came from somewhere in Mississippi. That’s about as homegrown as I’m gonna get.

Unless you’re giving some away. In that case, let me send you my address.


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5.0 from 1 reviews

Zucchini Patties with Dill Dipping Sauce

Cook time
Total time
From Taste of Home Magazine
Serves: 4-6
Dill Dipping Sauce
  • ¾ cup sour cream
  • 2 tablespoons minced fresh dill
  • 1 teaspoon lemon juice
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
Zucchini Cakes
  • 2 ½ cups shredded zucchini
  • 1 large carrot, shredded
  • ¼ cup finely chopped onion (about ½ of a medium sized onion)
  • 1 cup Italian-style seasoned breadcrumbs
  • ¼ teaspoon garlic powder
  • 1 teaspoon seafood seasoning
  • 1 medium egg, lightly beaten
  • 2 tablespoons unsalted butter, melted
  • ¼ cup all-purpose flour
  • ½ 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.
Makes 2 dozen cakes and ¾ cup dip.
It is very important to drain as much moisture from the shredded vegetables as possible. Too much liquid will prevent the cakes from binding together. If time allows, line a large bowl with paper towels and let the shredded vegetables sit uncovered in the refrigerator for several hours. You can also place them in a cheesecloth and squeeze out the excess moisture. Also, try to keep the patties small. If the patty is too large it will not stick together.

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  1. I like the addition of the carrot in your recipe. Has to add both color as well as flavor.

  2. These look delicious! I just stumbled onto your blog from tastespotting and I’m following you now. Thanks for the idea. These are now on our menu plan.

  3. That would be a perfect treat for evening snack which by the way is one of my fav meal :)

  4. looks amazing!!! stunning photos, my mouth is watering as im planning what to have for lunch

  5. Here’s a tip… if you’re trying to get the moisture out of a veggie, salt it first and let it sit for 30 minutes. Wash off the salt and pat down with paper towels until dry. The salt sucks the moisture out of the veggie which does wonders for a recipe like this. :) That said, I am with you on the zero-zucchini boat, but I bought some as well so I will try these with them! :)

    • The Cooking Bride

      Thanks so much for the great tip! Just be sure to adjust the amount of seafood seasoning you use or you could end up with too much salt.

  6. I just got some fresh zuchhini today – a gift from a friend’s garden. And I also found your gorgeous blog today! And now, I’m off to the kitchen to makes these cakes. They look so good!
    Loved my browse around Cooking Bride. Just subscribed, and looking forward to the next post to pop into my inbox!

  7. What a delicious, quick meal to make! Smells heavenly, I will make this over and over again. My parents love this too. Thanks for posting!

  8. I actually talked to my dad just yesterday and he blamed me for the fact that his zucchini plant hadn’t produced this year. I’m not quite sure how it’s my fault, but he swears it is. Something about me not visiting enough.

    I’ve been getting my zucc from my CSA and I definitely need some inspiration! These fritters look delicious!

  9. We tried to garden for several years, but each year the deer and bunnies ate all of our crop before we could – did they really have to take just one tiny bite out of each piece of vegetable??

    I forgot how much my daughter loves these – I need to make them again, with your dill sauce!

  10. Kat Balch

    I am enjoying your blog! We can’t do carbs, fried, or flour at our house (no fun!)… so I omitted the bread crumbs and flour… They were a big fat mess…but I put in the skillet just long enough for them to get a shape and then finished them in the oven. They were a huge hit! Love the carrots! We didn’t have Seafood seasoning and used Tony Chachere’s. Thanks for a great side with dinner!

    • The Cooking Bride

      That’s great! Thanks for letting me know how they turned out!

  11. Kelly

    I’m so glad you liked my recipe and I was thrilled to see it on your blog… I submitted it years ago to Taste of Home and got it featured in their cookbook as well. For some reason, my recipe included shredded carrot and in their magazine they show chopped carrot. I just made these last night but instead of frying them I baked them and they turn out perfect!

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