country garden fritters with chili lemon cream

Name: Country Garden Fritters With Chili Lemon Cream
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: Cajun/Creole
Ingredients: 1 package(s) Mexican-style cornbread mix (6 oz); 1 large egg; 1 cup(s) thinly sliced okra, fresh or thawed frozen; 1 cup(s) grated crookneck squash; 1 cup(s) grated zucchini; 1 - chopped green onion; 1 tablespoon(s) chopped fresh cilantro; 1/2 teaspoon(s) lemon pepper; 1 tablespoon(s) grated Parmesan cheese; 1/4 cup(s) preferred cooking oil; - chili and lemon seasoning; - sour cream; - fresh cilantro, for garnish; lime and lemon, for garnish

(3 ratings)

Country Garden Fritters With Chili Lemon Cream on a plate.

review

Blue Ribbon Recipe by

Lori Harbin-Combs

@4dogslori

Roseburg, OR

I married the love of my life and he dislikes most veggies so I had to get creative. This is his favorite so far.

Blue Ribbon Recipe

These quick and easy vegetable fritters have summertime written all over 'em! Mexican-style cornbread is mixed with thinly sliced okra, chopped green onion, and grated crookneck squash and zucchini. Once fried, they're crispy and flavorful. Adding chili lemon seasoning to sour cream creates a wonderful sauce that can be dolloped on the fritters or used for dipping. They'll make an excellent summer BBQ appetizer or lighter lunch.

— The Test Kitchen @kitchencrew

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(3 ratings)

yield 6 serving(s)

prep time 15 Min

cook time 15 Min

method Pan Fry

Ingredients For country garden fritters with chili lemon cream

1 pkg

Mexican-style cornbread mix (6 oz)
1 lg

egg
1 c

thinly sliced okra, fresh or thawed frozen
1 c

grated crookneck squash
1 c

grated zucchini
1

chopped green onion
1 Tbsp

chopped fresh cilantro
1/2 tsp

lemon pepper
1 Tbsp

grated Parmesan cheese
1/4 c

preferred cooking oil
chili and lemon seasoning
sour cream
fresh cilantro, for garnish
lime and lemon, for garnish

How To Make country garden fritters with chili lemon cream

Test Kitchen Tips

We could not locate chili lemon seasoning. So, we added lemon zest to chili seasoning.

1
Mix the Mexican-style cornbread, egg, okra, crookneck squash, zucchini, green onion, cilantro, lemon pepper, and Parmesan cheese.

2
Heat oil in a frying pan to 350 degrees F.
3
Form patties by hand.
4
Place patties into hot oil and cook for 2 - 3 minutes. When brown on the first side, turn and gently press down with a spatula. Fry for another 2 - 3 minutes.
5
When golden brown on both sides, remove and drain on paper towels.
6
Put a mound of sour cream on top of each fritter. Sprinkle with chili lemon seasoning.
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