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With an abundance of zucchini's growing in our yard, we have to get a little creative in keeping our taste buds satisfied and entertained. This recipe is perfect for that. I've searching Pinterest for an array of zucchini recipes, and to be quite honest, some of them are pretty bland. I've tried chips, zucchini tater tots, and a couple of other fritter type recipes. This recipe blows them out of the water! It has just enough kick with chili powder in the batter, and then the dip has the lovely chili-lime flavor which works beautifully with the tanginess of prepared mayo. My mouth is watering describing these to you. This recipe took about 5 minutes to prepare the batter, maybe 20 minutes to fry them all, and it made about 20-24 fritters. The mayo takes enough time to measure out your mayo, squeeze your lime, and drop your chili powder in. So less than half an hour to make these little delights. I used a tablespoon sized ice cream scoop to drop the batter in the oil. I also used my own personal gluten-free flour mix in place of the regular flour for this recipe to keep them gluten-free. The original recipe comes from Amy over at FamilyFeedBag if you would like to go check her out! I am so glad I pinned this!!
Ingredients:vegetable oil for frying
3 cups grated zucchini
1 cup diced onion
2 eggs
1 cup all-purpose flour or gluten-free all purpose flour mix
1 tsp baking powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 cup prepared mayo
juice of half a lime
1/2 tsp chili powderDirections:
Heat the vegetable oil over medium heat at about 1/2" thickness. Combine zucchini, onion, and eggs in a large bowl.
Combine the flour, baking powder, 1/2 tsp of chili powder, salt, and pepper in a small mixing bowl and stirred to combine. Add the dry ingredients to the zucchini mixture and fold.
Drop the batter into the oil by the heaping tablespoon, frying about 6-8 fritters at a time. Press down in the center slightly as they cook to flatten some. Cook for 2-3 minutes a side. Once golden brown and firm remove the fritters from the oil with a slotted spoon and drain on a dinner plate lined with paper towel.
Dip:
Combine the prepared mayo, lime juice, and chili powder in a small mixing bowl and stir.
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