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Zucchini and Gruyere Fritters




Source of Recipe


Paula Deen Magazine, March/April 2007






List of Ingredients



• 1 1/2 cups self-rising cornmeal mix
  
• 1/2 cup flour
  
• 1/2 tsp salt
  
• 1 cup whole buttermilk
  
• 2 large eggs, lightly beaten
  
• 1 cup grated fresh zucchini
  
• 1 cup shredded Gruyere cheese
  
• 1/4 cup chopped green onion
  
• vegetable oil for frying
  
• Chive Horseradish Cream (recipe follows)
  






Instructions



1. In a large bowl, combine cornmeal, flour, and salt.
   
2. In a small bowl, combine buttermilk and eggs; add to cornmeal mixture, stirring to combine. Stir in zucchini, cheese, and green onion.
   
3. In a large Dutch oven, pour oil to a depth of 3 inches. Heat oil, over medium-high heat to 350. Drop batter by tablespoonfuls into hot oil. Fry, 3 to 4 minutes, or until golden brown. Drain on paper towels. Serve with Chive Horseradish Cream.
   






Final Comments


Makes 2 dozen

CHIVE HORSERADISH CREAM: 1/2 cup sour cream; 1/2 cup mayonnaise; 1/4 cup chopped fresh chives; 2 T prepared horseradish; 1 T fresh lemon juice; 1/4 tsp ground black pepper

In a small bowl, combine all ingredients. Cover, and chill. Makes about 1 cup.