Squash Fritters with Chive-Horseradish Cream

From: Taste of the South

Servings: 2 dozen

Prep: 10 mins

Total: 13 mins

Rated : Not yet rated

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Ingredients

Vegetable oil for frying

1 1/2 cups self-rising cornmeal mix*

1/2 cup all-purpose flour

1/2 teaspoon salt

1 cup whole buttermilk

2 large eggs, lightly beaten

1 cup shredded Monterey Jack cheese

3/4 cup grated zucchini squash

3/4 cup grated yellow squash

1/4 cup finely chopped green onion

1 recipe Chive-Horseradish Cream (Recipe follows.)

Chive-Horseradish Cream

3/4 cup sour cream

1/4 cup mayonnaise

1/4 cup chopped fresh chives

2 tablespoons prepared horseradish

1 tablespoon fresh lemon juice

1/4 teaspoon ground black pepper

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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