Summer is great for many reasons – lazy days, traveling, fresh produce. I’ve been to several farmer’s markets in my area but have yet to find a great one. The ones I’ve been to have products such as jams and baked goods more than the actual produce. I want to be able to go to the market, pick out a vegetable, and cook a meal. Although I do have a mini garden in my backyard, they are still in the blooming process, so I bought some zucchini from one farmer. I usually just brush melted butter on zucchini slices and grill them, but I spied a patty recipe in my Taste of Home magazine. The amount of vegetables and the fact they are fried in oil balance out, no?

Zucchini Patties with Dill Dip

3/4 cup sour cream
2 Tbsp fresh minced dill
1 tsp lemon juice
1/8 tsp salt
1/8 tsp pepper
2 1/2 cups shredded zucchini
1 cup bread crumbs
1/4 tsp garlic powder
1 egg, beaten
2 Tbsp butter, melted
1 large carrot, chopped
2 cloves garlic, minced
1/4 cup onion, chopped
1/4 cup flour
1/2 cup oil

1. For dip: In a small bowl, combine sour cream, dill, lemon juice, salt, and pepper. Cover and refrigerate until serving.

2. Place shredded zucchini in a colander to drain. Squeeze out any excess liquid. Pat dry; set aside.

3. In a large bowl, combine bread crumbs and garlic powder. Stir in egg and butter until blended. Add carrot, onion, garlic, and zucchini. Place flour in a shallow bowl. Shape mixture in 24 small patties. Coat with flour.

4. In a large skillet, heat oil. Fry patties, a few at a time, 3-4 minutes on each side or until lightly browned. Drain on paper towels. Serve with dip.

Makes 24 small patties.

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