Vegetable Fritters - cooking recipe

Ingredients

1/4 c. butter or oleo, melted
3/4 c. finely chopped zucchini
1/2 c. finely chopped mushrooms
1/2 c. shredded carrots
1/4 c. chopped onion
3/4 c. sour cream
3 Tbsp. brown mustard
2 beaten eggs
3 Tbsp. cornstarch

Preparation

Saute vegetables in 1 tablespoon butter.
Remove from heat. Mix together sour cream, mustard and eggs.
Gradually beat in cornstarch.
Stir in vegetables.
Melt 1 tablespoon butter in skillet.
Spoon 2 tablespoons fritter batter in skillet.
Cook until lightly browned on one side.
Turn and brown on the other side.
Any combination of vegetables can be substituted.
Makes 8 to 10 servings.