Carrot & Zucchini Fritters Taste of Home Style... |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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2005 annual recipes. Never tried but sound de-LISH-ous!! Ingredients:
2 tablespoons onions (finely chopped) |
1 tablespoon butter |
1 egg (lightly beaten) |
2 zucchini (shredded & squeezed dry) |
1 large carrot (shredded) |
1/3 cup parmesan cheese (grated) |
1 tablespoon cornmeal |
1 teaspoon salt |
1/4 teaspoon pepper |
2/3 cup sour cream (plus 1/2c divided) |
2/3 cup fresh basil leaf (lightly packed) |
1 teaspoon lemon juice |
1/2 cup mayonnaise |
1/2 cup horseradish sauce |
salt and pepper |
Directions:
1. In a blender, place 2/3C sour cream, basil, lemon juice, salt & pepper; cover and process until blended.
2. Transfer to a small bowl . In another bowl, combine mayo, horseradish sauce & remaining sour cream. Cover and refrigerate both sauces.
3. Place onion & butter in a microwave safe dish . Cover; microwave on high until onion is tender. Add egg, zucchinni, and carrot. In a bowl, combine flour, cheese, cornmeal, salt & pepper; stir in vegetable mixture just until combined.
4. In skillet, heat 2 of oil to 375 degrees. Drop rounded TBS of batter into oil. Fry for 1-2 minutes until deep golden brown turning once.
5. Drain on paper towels.
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