Zucchini Fritter Appetizer With Sour Cream Dip

• 4 zucchini - grated
• 5 cloves garlic - chopped
• 1 onion chopped
• 1 tablespoon butter
• 1 handful fresh parsley - chopped
• 1 handful fresh dill - chopped
• 1/2 cup grated Parmesan cheese
• 1 tablespoon capers - chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon curry powder
• 1 teaspoon sugar
• 1 cup flour
• 1/4 teaspoon baking powder
• 1/2 cup cornmeal
• 4 eggs plus a tablespoon of milk- beaten
• vegetable oil for frying
• 16 ounces sour cream
• 1 tablespoon capers plus a tablespoon of caper juice
• 2 cloves garlic
• 1 handful fresh dill
• 1 lemon
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Place grated zucchini in a colander fit in a bowl. Place a cloth over the zucchini. Place a small pot filled with water on the cloth and let this sit for thirty minutes to drain the water out of the zucchini.
2. Saute the onion in a tablespoon of butter and add to the zucchini. Add the garlic, parsley, dill, parmesan cheese, capers and seasonings.
3. Add the beaten eggs and slowly add the flour, baking powder, sugar and cornmeal combination.
4. Let this sit for about ten minutes.
5. Heat a large frying pan with about an inch of vegetable oil.
6. Carefully, using a teaspoon, place the batter in the hot oil. When the fritter is firm and the edges are a little golden, carefully turn over and finish cooking on the other side until golden.
7. Do not overcrowd the pan.
8. Place on a platter lined with paper towels.
9. For the Sour Cream Dip:
10. Place all of the ingredients in a food processor and process until smooth.
11. Serve with the fritters.

zucchini, garlic, onion, butter, handful fresh parsley, handful fresh dill, parmesan cheese, capers, salt, black pepper, curry powder, sugar, flour, baking powder, cornmeal, eggs, vegetable oil, sour cream, capers, garlic, handful fresh dill, lemon, sugar, salt, black pepper

Taken from www.yummly.com/recipe/Zucchini-Fritter-Appetizer-with-Sour-Cream-Dip-1676242 (may not work)