Zucchini Patties with Dill Dip
During a memorable trip through Greece, I was introduced to the delightful Zucchini Patties with Dill Dip, an exquisite example of vegetarian cuisine that blends the fresh, earthy flavors of zucchini with a herb-filled dill dip. Upon returning home, inspired by the delicate balance of flavors and textures experienced, I embarked on a culinary adventure to recreate this dish. The journey involved fine-tuning the combination of grated zucchini and all-purpose flour to achieve patties that are both light and satisfying, complemented by the creamy and aromatic dill dip—a perfect harmony of tastes.
Equipment
- 1 bowl dish
- 1 large pan
Ingredients
- 1/4 cup all-purpose flour
- 1/2 cup canola oil
- 1 large carrot
- 1/4 cup onion
- 1 large egg
- 2 tablespoons butter
- 3/4 cup sour cream
- 1 teaspoon seafood seasoning
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh dill
- 2 cups zucchini
- 1 cup bread crumbs
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon lemon juice
Instructions
- To make the dip, mix the first five ingredients in a bowl dish.
- Cover and chill until ready to serve.
- Drain the zucchini in a strainer.
- Mix the bread breadcrumbs, crab flavor, and garlic salt in a large mixing basin.
- Blend in the egg and oil until smooth.
- Combine the carrots, onion, and squash in a mixing bowl.
- In a small dish, sift the flour.
- Coat the zucchini mix with flour and form 24 tiny patties.
- In a large pan, heat the oil and cook the patties in batches for 3-4 minutes on each side or till nicely browned.
- Using paper towels, absorb any excess liquid.