Crispy Zucchini Patties with Creamy Dill Dip: Your Essential Summer Recipe

Summer is a season of abundance and joy, marked by sun-drenched days, adventurous travels, and, most notably, an explosion of fresh produce. Like many home cooks, I relish the opportunity to visit local farmer’s markets, hoping to discover vibrant, seasonal ingredients. While I’ve explored several in my area, finding one truly dedicated to a wide array of fresh vegetables has been a delightful challenge. Often, these markets lean more towards artisanal products like gourmet jams and tempting baked goods, rather than the core produce I seek. My ideal market visit involves selecting a fresh vegetable and transforming it into a delicious, home-cooked meal.

Though my backyard hosts a budding mini-garden, its zucchini plants are still in their early stages of growth. This eagerness for fresh, vegetable-centric cooking led me to purchase some beautiful zucchini from a local farmer. My usual go-to for zucchini is simple: slices brushed with melted butter and grilled to perfection. However, during a recent flip through my “Taste of Home” magazine, a recipe for zucchini patties caught my eye. The idea of turning humble zucchini into crispy patties, especially when paired with a fresh dill dip, sounded incredibly appealing. And for those wondering about the “fried in oil” aspect – when balanced with a generous amount of fresh vegetables and a homemade dip, it certainly feels like a justified indulgence!

Zucchini Patties with Dill Dip

Ingredients for Zucchini Patties with Dill Dip

This recipe calls for a harmonious blend of fresh and pantry staples, creating a dish that’s both comforting and bursting with summer flavors. Here’s a detailed look at what you’ll need:

For the Creamy Dill Dip:

3/4 cup sour cream: Forms the rich and tangy base of our dip. For a lighter alternative, feel free to substitute with Greek yogurt.
2 Tbsp fresh minced dill: The star of the dip, offering a bright, herbaceous flavor that perfectly complements the zucchini. Using fresh dill is highly recommended for the best taste.
1 tsp lemon juice: Adds a zesty brightness, cutting through the richness of the sour cream and enhancing the overall freshness.
1/8 tsp salt: Essential for seasoning and bringing out the flavors.
1/8 tsp pepper: Provides a subtle hint of warmth and depth.

For the Crispy Zucchini Patties:

2 1/2 cups shredded zucchini: The main ingredient! Zucchini adds moisture, a delicate flavor, and a wonderful texture to the patties.
1 cup bread crumbs: Acts as a crucial binder, helping the patties hold their shape and contributing to their crispy exterior. Panko bread crumbs can be used for an extra-crispy texture, or gluten-free bread crumbs for a dietary alternative.
1/4 tsp garlic powder: Infuses the patties with a savory, aromatic foundation.
1 egg, beaten: Another essential binder, helping to hold all the ingredients together.
2 Tbsp butter, melted: Adds richness and flavor to the patty mixture, also aiding in binding.
1 large carrot, chopped: Provides a touch of sweetness, vibrant color, and an extra layer of texture. Ensure it’s finely chopped or grated for even distribution.
2 cloves garlic, minced: Fresh garlic offers a pungent and deep aromatic flavor that garlic powder alone cannot achieve.
1/4 cup onion, chopped: Adds a savory depth and moisture to the patties. Finely chopped is best for smooth patties.
1/4 cup flour: Used for coating the patties, creating that desirable crispy crust when fried. All-purpose flour works well.
1/2 cup oil: For frying the patties until golden brown and delicious. Vegetable oil, canola oil, or grapeseed oil are good choices due to their high smoke points.

Step-by-Step Instructions for Zucchini Patties

Creating these delightful zucchini patties and their accompanying dill dip is a straightforward process. Follow these steps for a perfect result:

Prepare the Creamy Dill Dip: Begin by making the dip, allowing the flavors to meld while you prepare the patties. In a small bowl, combine the sour cream, fresh minced dill, lemon juice, salt, and pepper. Stir everything together until well blended. Cover the bowl with plastic wrap and refrigerate it. Chilling the dip for at least 30 minutes, or even longer, significantly enhances its flavor and allows the dill and lemon to truly shine.
Prepare the Zucchini (Crucial Step!): This step is vital for ensuring your patties are crispy, not soggy. Place the shredded zucchini in a colander set over a sink or a bowl. You’ll be surprised how much liquid zucchini holds! To extract as much moisture as possible, firmly press down on the zucchini with the back of a spoon or your hands. For even better results, gather the shredded zucchini in a clean kitchen towel or several layers of paper towels and squeeze out the excess liquid with all your might. The drier the zucchini, the crispier your patties will be. Once thoroughly drained, spread the zucchini on fresh paper towels and gently pat it dry. Set aside.
Mix the Patty Ingredients: In a large mixing bowl, combine the bread crumbs and garlic powder. Give them a quick stir to distribute the garlic powder evenly. Next, add the beaten egg and melted butter, stirring until these wet ingredients are fully blended with the bread crumbs. This creates a moist base for your patties. Then, incorporate the prepared carrot, onion, minced garlic, and the thoroughly drained zucchini. Mix gently but thoroughly, ensuring all ingredients are well distributed. Be careful not to overmix, which can make the patties tough.
Shape and Coat the Patties: Prepare a shallow bowl with the 1/4 cup of flour. This will be used for coating. Take approximately one tablespoon of the zucchini mixture and gently shape it into a small, flattened patty. The recipe yields about 24 small patties, so aim for uniform size for even cooking. Once shaped, gently dredge each patty in the flour, ensuring it’s lightly and evenly coated on all sides. Shake off any excess flour. Place the coated patties on a plate or baking sheet as you finish shaping them.
Fry the Zucchini Patties: In a large, heavy-bottomed skillet, heat the 1/2 cup of oil over medium heat. The oil is ready when a small pinch of flour sizzles gently when dropped in. Carefully place a few patties into the hot oil at a time, being careful not to overcrowd the skillet. Overcrowding can lower the oil temperature and lead to less crispy, greasier patties. Fry the patties for 3-4 minutes on each side, or until they achieve a beautiful golden-brown color and are cooked through. Once cooked, use a slotted spoon or spatula to transfer the hot patties to a plate lined with paper towels. The paper towels will absorb any excess oil, ensuring your patties remain wonderfully crispy.
Serve and Enjoy: Serve the hot, crispy zucchini patties immediately with the chilled creamy dill dip. These patties are best enjoyed fresh off the skillet!

This recipe makes approximately 24 small, delightful patties, perfect for appetizers or a light side dish.

Why You’ll Love These Zucchini Patties

There are countless reasons why these Crispy Zucchini Patties with Creamy Dill Dip will become a beloved staple in your kitchen, especially during the summer months:

Flavorful and Fresh: The combination of tender zucchini, savory aromatics, and the bright, tangy dill dip is simply irresistible. It’s a celebration of fresh, seasonal ingredients.
Versatile: These patties are incredibly versatile. They can be served as a delightful appetizer, a light side dish to grilled meats or fish, or even as a vegetarian main course when paired with a fresh salad.
Uses Abundant Zucchini: If you find yourself with an abundance of zucchini from your garden or farmer’s market, this recipe is a fantastic way to utilize it creatively and deliciously, moving beyond the usual grilled or sautéed preparations.
Family-Friendly: Even picky eaters often enjoy these crispy, savory patties. The familiar flavors and satisfying texture make them a hit with both children and adults.
Customizable: While the recipe is perfect as is, it also lends itself well to customization. You can easily adapt the herbs, spices, or even add a touch of cheese to the patty mixture for variety.

Tips for Perfect Zucchini Patties

To ensure your zucchini patties turn out perfectly crispy and flavorful every time, keep these helpful tips in mind:

Thoroughly Drain the Zucchini: This cannot be stressed enough! Zucchini contains a high water content, and if not adequately drained, your patties will be soggy and fall apart. Take the time to squeeze out as much liquid as possible using a colander and paper towels or a clean kitchen towel.
Season Generously: Don’t be shy with the salt and pepper in both the patties and the dip. Proper seasoning is key to bringing out all the wonderful flavors.
Don’t Overcrowd the Pan: Frying the patties in batches is essential. Overcrowding the skillet lowers the oil’s temperature, which can result in greasy, unevenly cooked patties rather than crispy ones. Give each patty enough space to cook evenly.
Maintain Even Patty Thickness: Aim for patties of uniform thickness. This ensures they cook at the same rate, resulting in consistent crispiness and doneness across the batch.
Test Oil Temperature: Before adding the patties, ensure your oil is at the right temperature. A small piece of the patty mixture or a sprinkle of flour should sizzle gently when dropped into the hot oil. If it smokes, the oil is too hot; if nothing happens, it’s not hot enough.
Alternative Cooking Methods: For a lighter option, you can bake or air fry the patties.
- Baking: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Place the floured patties on the sheet and bake for 15-20 minutes, flipping halfway, until golden brown and cooked through. You might want to lightly brush them with oil before baking for extra crispiness.
- Air Frying: Preheat your air fryer to 375°F (190°C). Lightly spray the patties with cooking oil. Cook in batches for 10-15 minutes, flipping halfway, until golden and crispy.

Serving Suggestions and Variations

While the creamy dill dip is an ideal partner for these zucchini patties, there are many other ways to enjoy and customize this versatile dish:

Beyond the Dip: Serve them with a dollop of Greek yogurt mixed with a squeeze of lemon and a pinch of garlic, or even a spicy sriracha mayo for a kick. Tzatziki sauce is also a fantastic complementary flavor.
Appetizer Platter: Arrange them on a platter with other finger foods for a party or gathering.
Light Lunch or Dinner: Pair a few patties with a fresh green salad tossed in a light vinaigrette for a satisfying and healthy meal.
Zucchini Patty Burgers: Serve larger patties on a toasted bun with your favorite burger toppings for a delicious vegetarian “burger” experience.
Add Cheese: Incorporate shredded Parmesan, cheddar, or feta cheese into the zucchini mixture for an extra layer of flavor. Adjust bread crumb quantity if cheese adds too much moisture.
Spice It Up: Add a pinch of cayenne pepper, red pepper flakes, or a dash of your favorite hot sauce to the patty mixture for a subtle heat.
Different Herbs: Experiment with other fresh herbs like parsley, chives, or mint in the patties or the dip for varied flavor profiles.
Extra Veggies: Finely grated sweet potato or corn kernels can be added to the mix for additional color, flavor, and nutrients.

Storage and Make-Ahead Tips

These zucchini patties are best served fresh, but if you have leftovers or want to prepare them in advance, here’s how:

Storage: Cooked patties can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: For best results, reheat patties in a toaster oven, conventional oven, or air fryer at 350°F (175°C) until warmed through and crispy again. Microwaving is not recommended as it can make them soggy.
Freezing: You can freeze cooked or uncooked patties.
- Cooked: Allow patties to cool completely. Place them in a single layer on a baking sheet and freeze until solid. Transfer frozen patties to a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 2-3 months. Reheat directly from frozen in an oven or air fryer.
- Uncooked: Shape and flour the patties. Place them on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag or container. Cook directly from frozen, adding a few extra minutes to the frying time, or thaw partially before frying.

Whether you’re looking for a new way to enjoy summer’s bounty or simply seeking a delicious and comforting dish, these Crispy Zucchini Patties with Creamy Dill Dip are sure to impress. They are a testament to how simple, fresh ingredients can be transformed into something truly spectacular. Enjoy the process of cooking and the delight of sharing this wonderful meal!

Source: Taste of Home, Feb/March 2008 p. 56