Zucchini Patties With Dill Dip

• 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

1. For dip, in a small bowl, combine the first five ingredients. Cover and refrigerate until serving.
2. Place zucchini in a colander to drain; squeeze to remove excess liquid. Pat dry; set aside.
3. 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.
4. Place flour in a shallow bowl. Shape zucchini mixture into 24 small patties; coat with flour.
5. Heat oil in a large skillet; fry patties, a few at a time, for 3-4 minutes on each side or until lightly browned. Drain on paper towels. Serve with dip.

sour cream, fresh dill, lemon juice, salt, pepper, zucchini, bread crumbs, seafood seasoning, garlic, egg, butter, carrot, onion, allpurpose, canola oil

Taken from www.tasteofhome.com/recipes/zucchini-patties-with-dill-dip/ (may not work)