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Carrot Zucchini Fritters

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Ingredients

  • FRITTERS:
  • 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
  • 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

Details

Servings 18

Preparation

Step 1

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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