Ingredients
2/3 cup plus 1/2 cup sour cream, divided2/3 cup lightly packed fresh basil leaves1 teaspoon lemon juiceSalt and pepper to taste1/2 cup mayonnaise1/2 cup horseradish sauceFRITTERS:2 tablespoons finely chopped onion1 tablespoon butter1 egg, lightly beaten2 medium zucchini, shredded and squeezed dry (about 1-1/2 cups)1 large carrot, shredded1/3 cup all-purpose flour1/3 cup grated Parmesan cheese1 tablespoon cornmeal1/2 teaspoon salt1/8 teaspoon pepperOil for frying
Preparation
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 the egg, zucchini and carrot. In a small bowl, combine the flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined.
In an electric skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.
