Ingredients
3/4 cup sour cream2 tablespoons minced fresh dill1 teaspoon lemon juice1/8 teaspoon salt1/8 teaspoon pepper2-1/2 cups shredded zucchini1 cup seasoned bread crumbs1 teaspoon seafood seasoning1/4 teaspoon garlic powder1 large egg, lightly beaten2 tablespoons butter, melted1 large carrot, chopped1/4 cup finely chopped onion1/4 cup all-purpose flour1/2 cup canola oil
Preparation
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.
