Zucchini and Carrot Latkes with Lemon Herb Dip - Hammons Black Walnuts

Ingredients

• 1 cup Black Walnuts
• 1/2 teaspoon baking powder
• 4 large eggs
• 4 scallions, finely chopped
• 1 lemon, zested. Reserve juice
• ¼ teaspoon pepper
• ¾ teaspoon kosher salt, more for serving
• 2 large carrots, grated (about 1 cup)
• 1 large zucchini, grated (about 2 cups)
• Olive Oil for frying
• 1 small garlic clove, mashed fine
• ½ cup sour cream
• 1 Tablespoon Lemon Juice
• 1 Tablespoon each Dill and Parsley, chopped very fine
• 1 tablespoon Black Walnut oil
• ¼ teaspoon salt and pepper