Ingredients:
 
Dill Dipping Sauce
¾ cup sour cream
2 tablespoons minced fresh dill
1 teaspoon lemon juice
⅛ teaspoon salt
⅛ teaspoon pepper
2 ½ cups shredded zucchini
1 large carrot, shredded
¼ cup finely chopped onion (about ½ of a medium sized onion)
1 cup Italian-style seasoned breadcrumbs
¼ teaspoon garlic powder
1 teaspoon seafood seasoning
1 medium egg, lightly beaten
2 tablespoons unsalted butter, melted
¼ cup all-purpose flour
½ cup canola oil
 
Directions:

For the dip, combine all the ingredients in a small bowl and mix well. Cover and refrigerate until ready to serve.

For the cakes, place zucchini, carrot, and onion in a colander and 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 and 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.