Mix sour cream and grated Parmesan until blended; refrigerate until ready to use. Combine all remaining ingredients except oil.
Heat 1 Tbsp. oil in large skillet on medium-high heat. Add 2 Tbsp. vegetable mixture to skillet; repeat 6 times to make a total of 7 fritters. Flatten each slightly with back of spatula; cook 2 to 3 min. on each side or until golden brown on both sides.
Remove fritters from skillet; drain on paper towels. Transfer to ovenproof plate; place in oven to keep warm until ready to serve. Repeat with remaining oil and vegetable mixture.
Serve with sour cream mixture.
It is important to squeeze out as much water from the shredded vegetables as possible - too much moisture will prevent the fritters from holding their shape. Use clean hands to squeeze out portions of the shredded vegetables, or place the shredded vegetables in a sieve and press on them with the back of a large spoon.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.