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from the June/July 2008 Taste of the South mag.
Squash Fritters with Chive-Horseradish Cream
Yield: 2 dozen
preparation: 10 min
Cook: 3 min per batch
Vegetable oil for frying
1-1/2 cups self rising cornmeal mix*
1/2 cup all-purpose flour
1/2 tsp salt
1 cup whole buttermilk
2 large eggs, lightly beaten
1 cup shredded Monterrey Jack cheese
3/4 cup grated zucchini squash
3/4 cup finely chopped green onion
1 recipe Chive-Horseradish Cream (Recipe follows)
In a large dutch oven, heat 3 inches of oil to 350°.
In a large mixing bowl, combine cornmeal mix, flour and salt.
In a seperate 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 2-3 minutes, or until golden brown. Remove from oil and drain on paper towels.
Serve with Chive-Horseradish Cream.
*If self-rising cornmeal mix is not available, place 1 tbsp baking powder and 3/4 tsp salt in a 2 cup measuring cup. Fill with corn meal to the 1-1/2 cup mark.
Chive-Horseradish Cream
Yield: approx. 1 cup
Prep: 5 min.
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh chives
2 tbsp prepared horseradish
1 tbsp fresh lemon juice
1/4 tsp ground black pepper
In a small bowl, combine all ingredients. Cover and refrigerate until ready to serve.
Squash Fritters with Chive-Horseradish Cream
Yield: 2 dozen
preparation: 10 min
Cook: 3 min per batch
Vegetable oil for frying
1-1/2 cups self rising cornmeal mix*
1/2 cup all-purpose flour
1/2 tsp salt
1 cup whole buttermilk
2 large eggs, lightly beaten
1 cup shredded Monterrey Jack cheese
3/4 cup grated zucchini squash
3/4 cup finely chopped green onion
1 recipe Chive-Horseradish Cream (Recipe follows)
In a large dutch oven, heat 3 inches of oil to 350°.
In a large mixing bowl, combine cornmeal mix, flour and salt.
In a seperate 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 2-3 minutes, or until golden brown. Remove from oil and drain on paper towels.
Serve with Chive-Horseradish Cream.
*If self-rising cornmeal mix is not available, place 1 tbsp baking powder and 3/4 tsp salt in a 2 cup measuring cup. Fill with corn meal to the 1-1/2 cup mark.
Chive-Horseradish Cream
Yield: approx. 1 cup
Prep: 5 min.
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh chives
2 tbsp prepared horseradish
1 tbsp fresh lemon juice
1/4 tsp ground black pepper
In a small bowl, combine all ingredients. Cover and refrigerate until ready to serve.
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