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Carrot Zucchini 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
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

Printed from tasteofhome.com Sep 5, 2008

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Carrot Zucchini Fritters cont.

1/3 cup grated Parmesan cheese
1 tablespoon cornmeal
1/2 teaspoon salt
1/8 teaspoon pepper
Oil for frying

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 egg, zucchini and carrot. In a bowl, combine the

Printed from tasteofhome.com Sep 5, 2008

Carrot Zucchini Fritters

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.