Carrot Zucchini Fritters

I don't eat nearly the veggies I should. In the tradition of the South, however, I've found that if you batter and fry something it makes it delicious! Herewith, my recipe for Carrot Zucchini Fritters.

1 green onion, chopped
1 tablespoon butter, melted
1 egg
1 medium zucchini, shredded and squeezed dry (no need to peel!)
1/2 cup shredded potato (I use refrigerated hash browns)
1 large carrot, shredded (I use 5-6 baby carrots)
1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
1 tablespoon cornmeal
1/2 teaspoon salt
1/8 teaspoon pepper

Oil for frying

Stir together veggies, butter and egg. In a separate bowl, stir together dry ingredients. Add to veggies and stir just until combined. Meanwhile, in a large skillet, heat 1 inch oil over medium to medium-high heat. When the oil is hot, drop in 1 tablespoon of batter at a time, flattening it slightly into a little patty as you go. Fry for 4-5 minutes until golden, then flip and cook another 3-4 minutes. (You don't want them to cook too quickly or the potatoes won't be done. You also don't want to make them too big or the centers won't cook.) Drain on paper towels.

You can dip these in your favorite salad dressing, don't dip them at all, or stir together my handy-dandy dipping sauce:

1/2 cup sour cream
juice and grated peel of 1/2 a lemon
2-3 tablespoons of your favorite herbs (I used oregano, parsley and green onion last night)
dash of salt, dash of pepper