country garden fritters with chili lemon cream

★★★★★ 3
a recipe by
Lori Harbin-Combs
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 fritters have summertime written all over 'em! This recipe is a great way to use up some of the veggies from your garden. And, the Mexican cornbread adds to the great flavor. The chili lemon seasoning in the sour cream is the perfect topping for these fritters!

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 6 or 8
prep time 15 Min
cook time 15 Min
method Pan Fry

Ingredients For country garden fritters with chili lemon cream

  • 6 oz pkg
    Mexican style cornbread mix
  • 1
    large 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
  • chili and lemon seasoning
  • sour cream
  • fresh cilantro, lime and lemon for garnish
  • 1/4 c
    preferred cooking oil

How To Make country garden fritters with chili lemon cream

  • 1
    Mix first nine ingredients in bowl.
  • 2
    Heat oil in frying pan until hot.
  • 3
    Form patties by hand and place into hot oil and cook on medium heat till golden brown.
  • 4
    When brown on first side, turn and gently press down with spatula.
  • 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 and sprinkle well with the chili lemon seasoning.