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.
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.
Zucchini Patties with Dill Dipping Sauce
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
- 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
For the dip, combine all the ingredients in a small bowl. Cover and refrigerate until ready to serve.
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.
Heat oil to 375 degrees in a large skillet.
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.
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.
Recipe NotesIt 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.