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Carrot Zucchini Fritters Recipe

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I'm always looking for flavorful recipes that increase my veggie intake without being saturated in cheese or cream sauces. This one fills the bill. The crispy fritters are delicious and fun to eat with or without the dipping sauces. -Laura Mize Waco, Kentucky

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Carrot Zucchini Fritters Recipe

Prep/Total Time: 25 min.

Yield: 18 Servings

20 5 25

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.

Originally published as Carrot Zucchini Fritters in Taste of Home August/September 2004, p32

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Carrot Zucchini Fritters (5)

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Carrot Zucchini Fritters

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Reviewed on Jul. 18, 2011 by twinkits

A tasty way to use an abundance of zucchini.

Reviewed on Jan. 02, 2010 by keverwann

Great use of the zucchini from my garden! Mine needed more flour to stick together in the deep fryer, but this wouldn't be a problem if I pan-fried them. Did not make the sauce and found them good plain.

Reviewed on Mar. 19, 2009 by katrini

st pattys day i found a recipe for zucchini potato pancakes and were they a hit,i be sure to try these,oh! u might want to use horsradishes for extra flavor!!

Reviewed on Apr. 24, 2008 by marinalisa

These are so yummy. I've made the twice now, once deep fried per the recipe and once pan fried. I recommend pan frying them as they taste the same, there's less mess and they're healthier. I use my hands to shape each one to about the size/thickness of a pancake, and they come out perfect!

Reviewed on Dec. 17, 2007 by Anonymous

How much horseradish should you use for the second dip?