-
Zucchini Fritter Appetizer with Sour Cream Dip
What a nice way to use all of the fresh zucchini of the season. With Love, Catherine xo Ingredients
- 4 zucchini – grated
- 5 cloves garlic – chopped
- 1 onion chopped
- 1 tablespoon butter
- Handful of fresh parsley – chopped
- Handful of fresh dill – chopped
- ½ cup grated Parmesan cheese
- 1 tablespoon capers – chopped
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp curry powder
- 1 tsp sugar
- 1 cup flour
- ¼ tsp baking powder
- ½ cup cornmeal
- 4 eggs plus a tablespoon of milk– beaten
- Vegetable oil for frying
- For the Sour Cream Dip:
- 16 oz. of sour cream
- Tablespoon of capers plus a tablespoon of caper juice
- 2 cloves of garlic
- Handful of fresh dill
- Juice of 1 lemon
- 1 tablespoon of sugar
- ¼ tsp salt
- ¼ tsp black pepper
Directions
- Place grated zucchini in a colander fit in a bowl. Place a cloth over the zucchini. Place a small pot filled with water on the cloth and let this sit for thirty minutes to drain the water out of the zucchini.
- Sauté the onion in a tablespoon of butter and add to the zucchini. Add the garlic, parsley, dill, parmesan cheese, capers and seasonings.
- Add the beaten eggs and slowly add the flour, baking powder, sugar and cornmeal combination.
- Let this sit for about ten minutes.
- Heat a large frying pan with about an inch of vegetable oil.
- Carefully, using a teaspoon, place the batter in the hot oil. When the fritter is firm and the edges are a little golden, carefully turn over and finish cooking on the other side until golden.
- Do not overcrowd the pan.
- Place on a platter lined with paper towels.
- For the Sour Cream Dip:
- Place all of the ingredients in a food processor and process until smooth.
- Serve with the fritters.
Useful Links
Share Recipe
Similar Recipes
Leave a review or comment
