Friday, April 9, 2010

Zucchini Fritters

Zucchini Fritters
1/4 cup finely chopped onion
2 tablespoons butter
1 egg, lightly beaten
1 1/2 cups zucchini, shredded and squeezed dry
1 large carrot, shredded
1/3 cup flour
1/3 cup grated parmesan cheese
1 tablespoon cornmeal
1/2 teaspoon salt
freshly ground pepper, to taste
peanut oil for frying

1/2 cup sour cream
2 tablespoon chopped fresh chives

Combine sour cream and chives and chill until ready to use.
Saute onion in the 2 tablespoons butter until translucent.  In a medium sized bowl mix zucchini, carrot, egg and onion.  In a small bowl mix flour, cheese, cornmeal salt and pepper.  Stir mixed dry ingredients in with mixed wet ingredients. 

In a skillet heat 2 inches of oil to medium-high temperature.  Drop rounded tablespoonfuls of batter into oil.  Fry for 1 to 2 minutes until deep golden brown, turning once.  Drain on paper towels. 

Serve fritters warm with sour cream and chive dipping sauce.