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.
Servings: 8
Calories: 281kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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