Carrot Zucchini Fritters
Taste of Home
- try a FREE ISSUE today!
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
SERVINGS: 18
CATEGORY: Appetizer
METHOD:
TIME: Prep/Total Time: 25 min.
Ingredients:
- 2/3 cup sour cream 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
- 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 deep-fat frying
Directions:
In a blender or food processor, 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 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 egg, zucchini and carrot. In a bowl, combine flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined.
In a skillet or deep-fat fryer; heat 2 in. of oil to 375°. Drop rounded tablespoonfuls of batter into oil. Fry for 1-2 minutes until deep golden brown, turning once. Drain on paper towels. Yield: 1-1/2 dozen fritters, 2/3 cup basil sauce and 1-1/2 cups horseradish sauce.