Carrot and Zucchini Fritters

• 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. KRAFT Seasoned Grated Parmesan Cheese Rosemary & Garlic
• 1 zucchini, shredded, squeezed dry
• 1 carrot, peeled, shredded and squeezed dry King Sooper's 1 lb For $0.99 thru 02/09
• 1 onion, shredded, squeezed dry Safeway 1 lb For $1.49 thru 02/09
• 1/2 cup flour
• 1/2 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses
• 2 eggs
• 2 Tbsp. oil, divided

1. Mix sour cream and grated Parmesan until blended; refrigerate until ready to use.
2. Combine all remaining ingredients except oil.
3. Heat 1 Tbsp.
4. oil in large skillet on medium-high heat.
5. Add 2 Tbsp.
6. vegetable mixture to skillet; repeat 6 times to make a total of 7 fritters.
7. Flatten each slightly with back of spatula; cook 2 to 3 min.
8. on each side or until golden brown on both sides.
9. Remove fritters from skillet; drain on paper towels.
10. Transfer to ovenproof plate; place in oven to keep warm until ready to serve.
11. Repeat with remaining oil and vegetable mixture.
12. Serve with sour cream mixture.

s, parmesan cheese, zucchini, carrot, onion, flour, romano, eggs, oil

Taken from www.kraftrecipes.com/recipes/carrot-zucchini-fritters-186147.aspx (may not work)