Servings:
2 dozen
Prep Time:
10 mins
Total Time:
13 mins
Ingredients
-
Vegetable oil for fryingsee savings
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1 1/2 cupsself-rising cornmeal mix*see savings
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1/2 cupall-purpose floursee savings
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1/2 teaspoonsaltsee savings
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1 cupwhole buttermilksee savings
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2 largeeggs, lightly beatensee savings
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1 cupshredded Monterey Jack cheesesee savings
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3/4 cupgrated zucchini squashsee savings
-
3/4 cupgrated yellow squashsee savings
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1/4 cupfinely chopped green onionsee savings
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1 recipeChive-Horseradish Cream (Recipe follows.)see savings
Chive-Horseradish Cream
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3/4 cupsour creamsee savings
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1/4 cupmayonnaisesee savings
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1/4 cupchopped fresh chivessee savings
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2 tablespoonsprepared horseradishsee savings
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1 tablespoonfresh lemon juicesee savings
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1/4 teaspoonground black peppersee savings
Directions
1.
In a large Dutch oven, heat 3 inches of oil to 350 degrees.
2.
In a large mixing bowl, combine cornmeal mix, flour, and salt.
3.
In a separate bowl, combine buttermilk and eggs. Add buttermilk mixture to cornmeal mixture, stirring to combine. Add cheese, squashes, and green onion, stirring to combine. Drop batter by tablespoonfuls into hot oil. Fry for 2 to 3 minutes, or until golden brown. Remove from oil and drain on paper towels.
4.
Serve with Chive-Horseradish Cream.
Note:
*If self-rising cornmeal mix is not available, place 1 tablespoon baking powder and 3/4 teaspoon salt in a 2-cup measuring cup. Fill with corn meal to the 1 1/2-cup mark.
Chive-Horseradish Cream
In a small bowl, combine all ingredients. Cover and refrigerate until ready to serve.
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