ZUCCHINI CAKES WITH SOUR CREAM DIP

I found a similar recipe on epicurious.com but as usual, I made a few changes while I was making it and a couple changes after I made it.... I like the way it turned out. If you're trying to be healthy and not fry, you probably could drop each cake into bread crumbs, roll it around and flatten it on a greased cookie sheet and bake in a 350 degree oven.... I think that would work. Let me know if anyone tries that! If you do fry it, they re-heat well in a 350 degree oven for 10-15 minutes!

DIP
3/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons lime juice
1 teaspoon cayenne pepper (omit if you don't like spicy heat)

CAKES
3 small zucchini, shredded
1/2 medium onion, chopped
2 cloves garlic, minced
1 egg
1 egg yolk
2/3 cup flour
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried sage
vegetable oil for frying

Combine dip ingredients in a bowl and mix well. Refrigerate until ready to use.

Place shredded zucchini in a kitchen towel and wring excess water.

Place zucchini in a large bowl. Add remaining cake ingredients and mix well.

In a skillet, heat 1/4" oil over medium low heat until hot. Drop full tablespoons of zucchini mixture into hot oil. Cook for 1-2 minutes or until bottom of cake browns. Flip and press with back of fork to flatten. Cook for 1 minute and then scrape under each cake to keep from sticking to pan. When browned on both sides, remove to towel to drain excess oil.

Serve cakes topped with sour cream dip.