Zucchini Fritter Appetizer with Sour Cream Dip
By: Lady Catherine ...
Published: Sunday, August 12, 2012 - 9:50am

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

Preparation

1 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. 2 Sauté the onion in a tablespoon of butter and add to the zucchini.  Add the garlic, parsley, dill, parmesan cheese, capers and seasonings. 3 Add the beaten eggs and slowly add the flour, baking powder, sugar and cornmeal combination. 4 Let this sit for about ten minutes. 5 Heat a large frying pan with about an inch of vegetable oil. 6 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. 7 Do not overcrowd the pan. 8 Place on a platter lined with paper towels. 9 For the Sour Cream Dip: 10 Place all of the ingredients in a food processor and process until smooth. 11 Serve with the fritters.

About

What a nice way to use all of the fresh zucchini of the season.
With Love,
Catherine
xo