Ingredients

The following ingredients have 24 Servings
  • 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

Instruction

  • For dip, in a small bowl, combine the first 5 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. , In a large skillet, heat oil over medium heat. Fry patties, a few at a time, until lightly browned, 3-4 minutes on each side. Drain on paper towels. Serve with dip.