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Zucchini Cakes w/ Dipping Sauce

(Makes 2 dozen cakes and ¾ cup dip)

You Will Need:

(For the Dipping Sauce)

• 3/4 Cup Sour Cream
• 2 Tbsp. Minced Fresh Dill
• 1 Tsp. Lemon Juice
• 1/8 Tsp. Salt, 1/8 Tsp. Pepper

(For the Zucchini Cakes)

• 2-1/2 Cups Shredded Zucchini
• 1 Large Carrot
• 1/4 Cup Onion, Finely Chopped (About 1/2 of a Medium Sized Onion)
• 1 Cup Italian Style Seasoned Breadcrumbs
• 1/4 Tsp. Garlic Powder
• 1 Tsp. Seafood Seasoning
• 1 Medium Egg, Lightly Beaten
• 2 Tbsp. Unsalted Butter, Melted
• 1/4 Cup All-Purpose Flour
• 1/2 Cup Canola Oil

Preparation:

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.

Note: 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.

Recipe Via: Cooking Bride