1/4 c. butter, melted (or as needed)
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. spicy brown mustard
2 beaten eggs
3 tbsp. cornstarch

Saute vegetables in 1 tablespoon butter; remove from heat. Mix together sour cream, mustard and eggs. Gradually beat in cornstarch.

Melt 1 tablespoon butter in fry pan. Spoon 2 tablespoons of batter on skillet. Cook until light brown on both sides. Makes 8-10 fritters.