Zucchini Fritters with Chili Lime Mayo
Zuchinni is a prime Summer vegetable, and this version is one of the best ways to enjoy it- fried to golden brown fritter perfection with a savory chili lime aoili for dipping. It makes a perfect appetizer, side dish, or even an entree for the main event.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 8
Calories: 281kcal
- vegetable oil for frying
- 3 cups grated zucchini
- 1 cup diced onion
- 2 eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
- pinch of cayenne pepper
- 1 cup prepared mayo
- 1 tbsp lime juice lemon will work as a substitute
- 1/2 tsp chili powder
Pour the oil in a skillet so that it is half an inch deep and turn the heat to medium.
While waiting for the oil to heat up, combine the zucchini, onion, and eggs in a large bowl. Stir the mixture to combine. It may get a little frothy, but that's ok.
In another bowl combine the dry ingredients: flour, baking powder, 1/2 tsp of chili powder, salt, and pepper and stir to combine
To finish the batter, add the dry ingredients to the zucchini mixture and fold it all together.
Once your oil is hot (dip a spoon with some batter on it into the oil to test, if the oil starts bubbling in contact with the batter, it's readyou can drop the batter a tablespoon at a time into the oil, frying for 2-3 minutes per side. If you want a more substantial fritter, form the batter into loose 'patties' and fry in oil 3-4 minutes per side.
When the centers are firm, remove them from the oil and allow the to drain on a plate lined with a paper towel.
To make the dip, simply combine the prepared mayo, lime juice, and chili powder in a small mixing bowl and stir it all up.
Calories: 281kcal | Carbohydrates: 16g | Protein: 4g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 350mg | Potassium: 251mg | Fiber: 1g | Sugar: 3g | Vitamin A: 271IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg