Carrot Zucchini Fritters

Carrot Zucchini Fritters
Carrot Zucchini Fritters

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

Ingredients

  • 2/3

    cup plus 1/2 cup sour cream, divided

  • 2/3

    cup lightly packed fresh basil leaves

  • 1

    teaspoon lemon juice

  • Salt and pepper to taste

  • 1/2

    cup mayonnaise

  • 1/2

    cup horseradish sauce

  • FRITTERS:

  • 2

    tablespoons finely chopped onion

  • 1

    tablespoon butter

  • 1

    egg, lightly beaten

  • 2

    medium zucchini, shredded and squeezed dry (about 1-1/2 cups)

  • 1

    large carrot, shredded

  • 1/3

    cup all-purpose flour

  • 1/3

    cup grated Parmesan cheese

  • 1

    tablespoon cornmeal

  • 1/2

    teaspoon salt

  • 1/8

    teaspoon pepper

  • Oil for frying

Directions

In a blender, place 2/3 cup sour cream, basil, lemon juice, salt and pepper; cover and process until blended. Transfer to a small bowl. In another bowl, combine the mayonnaise, horseradish sauce and remaining sour cream. Cover and refrigerate for both sauces. Place onion and butter in a microwave-safe dish. Cover; microwave on high until onion is tender. Add the egg, zucchini and carrot. In a small bowl, combine the flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined. In an electric skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Yield: 1-1/2 dozen fritters, 2/3 cup basil sauce and 1-1/2 cups horseradish sauce.

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