Sunday, June 20, 2010

Carrot Zucchini Fritters

Dipping sauces: (2/3 cup plus 1/2 cup sour cream, divided, 2/3 cup lightly packed fresh basil leaves, 1 t. lemon juice.) (Salt and Pepper to taste, 1/2 cup mayonnaise, 1/2 cup horseradish sauce.)

Fritters: 2T. finely chopped onion, 1 T. butter, 1 egg, lightly beaten, 2 medium zucchini, shredded and squeezed dry (about 1 1/2 cups), 1 large carrot, shredded, 1/3 cup flour, 1/3 cup grated Parmesan cheese, 1 T. cornmeal, 1/2 t. salt, 1/8 t. pepper, Oil for deep-fat frying.

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 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" of oil to 375 degrees. Drop rounded Tablespoonfuls of batter into oil. Fry for 1 - 2 minutes until deep golden brown, turning once. Drain on paper towels. Yields: 1 1/2 dozen fritters, 2/3 cup basil sauce and 1 1/2 cups horseradish sauce.

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