Crispy Carrot and Zucchini Fritters (Herbed Sour Cream Sauce)
FOR THE HERBED SOUR CREAM
- 3/4 cup sour cream
- 3 tbsp fresh basil chopped
- 3 tbsp fresh chives chopped
- 1/2 tsp salt or to taste
FOR THE ZUCCHINI FRITTERS
- 4 cups zucchini , grated
- 1 1/2 cups carrots , grated
- 1 1/2 tsp Salt
- 2 large eggs
- 1/2 cup flour any kind you like, even gluten free
- 1/4 tsp black pepper
- 2 tbsp fresh chives chopped
- 2 tbsp fresh basil chopped
- 1/2 cup oil for pan frying or cover the pan with 1/4 inch of oil
MAKE THE SOUR CREAM SAUCE
MAKE THE CARROT AND ZUCCHINI FRITTERS
Grate the zucchini and carrots. Place in a strainer suspended over a large bowl, sprinkle the salt on top and toss well with your hands. Let stand and drain for 15 min to overnight.
When your ready to make the fritters, pour the liquid out of the bowl, put the veggies into a large cloth and squeeze out the remaining excess liquid.
Transfer the drained veggies to a large bowl and combine with flour, eggs, basil, chives and pepper. Mix it well into a batter.
Heat a skillet on medium heat with 1/2 cup of oil or enough to cover the pan with 1/4 inch deep. Work in batches spoon 1/4 cup of the mixture into the pan and flatten with a flipper. Or you can form it into a pancake shape in your hand before you place them into the pan.
Cook until golden brown about 3 minutes each side. Remove and place on paper towels to drain the excess oil.
Sprinkle with salt if desired and serve with a dollop of the herbed sour cream sauce or a little butter.
Serving: 0.25recipe | Calories: 273kcal | Carbohydrates: 22g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 128mg | Sodium: 1281mg | Potassium: 594mg | Fiber: 3g | Sugar: 7g | Vitamin A: 9027IU | Vitamin C: 28mg | Calcium: 103mg | Iron: 2mg