Zucchini Patties with Dill Dipping Sauce
Zucchini patties made from fresh sliced zucchini and seasoned breadcrumbs are fried until golden brown and served with a creamy and cool dill sauce.
Servings 4 people
Ingredients
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
Zucchini Cakes
- 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
Instructions
- 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.
Notes
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.
From Taste of Home Magazine