Recipe Index ยป Recipes ยป Zucchini Fritters with Chili Lime Mayo

Zucchini Fritters with Chili Lime Mayo

Fritters are the yummiest way to showcase the best of Southern summer produce. These Zucchini Fritters with Chili Lime Mayo are a fun, fresh savory spin on the classic fried veggie. Paired with the spicy mayo for dipping, they make a tasty appetizer, side dish, or even a light meal all by themselves.

My MIL is like the plant whisperer. So, I wasn’t surprised two weeks ago when bags full of summer squash started appearing on my doorstep. Seriously, these things were huge…and plentiful. But I was stuck in a rut. A zucchini rut.

When the dark green squash lands in my kitchen, it  always met one of three fates:

1. Being sliced into rounds, topped with Parmesan cheese, and baked;

2. Shredded up and baked into some form of zucchini/vegetable bread; or

3. Shredded or diced and hidden in various casseroles to trick my kids (and husband?) into eating more veggies.

While I love all of these uses for zucchini, I knew there had to be some sort of unheard of zucchini greatness out there to help shake things up and pull us out of our rut.

I don’t normally fry our veggies, but when I saw this recipe I immediately decided I was making an exception. The Hubs took one bite and couldn’t believe that something so delicious could be made from just zucchini and onions.

Haven’t had fritters before? This is a perfect beginner recipe.


Growing up, I always assumed fritters were a Southern thing. Come to find out as an adult, that almost every culture & cuisine in the world has their own version. A fritter is basically something dipped in (or mixed with) batter and deep fried in oil until golden brown and crispy.

Fritters can consist of meats, veggies, even fruits. They can pretty much be whatever you dream up. Apple fritters are a common sweet variety in both the U.S. & in the U.K..

Zucchini fritters however, are in fact a very Southern thing. The regional favorite is especially popular in the Summer. Corn fritters are another popular variety here.


Zucchini is one of my favorite veggies to use for so many different reasons. Have you heard of zoodles? There’s a reason shredded zucchini makes a perfect noodle substitute.

It cooks incredibly well without turning into a soggy mess, and it takes on virtually any flavor you throw at it. The same thing that makes it ideal for both. Unlike some other veggies, zucchini cooks evenly when fried without getting watery and weighing down the batter. It also means it’s not spitting and sputtering hot oil everywhere.

Not sure what to expect taste-wise? These zucchini fritters are similar to a crispier version of potato latkes. So basically vegetable fries. I repeat, veggie fries. Who doesn’t love a healthier fry? And these are even easier to whip up than you might imagine!


  • zucchini
  • onion
  • eggs
  • flour
  • baking powder
  • chili powder
  • salt & pepper
  • cayenne pepper
  • mayonnaise
  • lime juice

That’s it. I mean, I can see how at first glance it may seem like a bit of a longer list considering I’m promising a fit-for-a-beginner recipe.

It’s really not though when you consider that’s the entire ingredient list for the zucchini fritters AND the easy chili limp dipping sauce. It’s a two-for-one deal written on a single recipe card.


These zucchini fritters with chili lime mayo come together in a snap. Like, it’s shockingly simple.

In a large mixing bowl, combine the grated zucchini, onion, & egg. Stir them together to evenly combine. Don’t be concerned if the mix gets a little frothy. It’s normal, and won’t adversely affect the outcome.

In a separate mixing bowl, whisk together the dry ingredients: flour, baking powder, chili powder, salt & pepper. Add the flour mixture into the mixing bowl with the wet ingredients. 

Using a spatula, fold the different ingredients together just until evenly combined. Resist the urge to keep stirring or mixing, you don’t want to overdo it & toughen up the batter. Set the mixture aside, and begin prepping the oil.


Add the oil to a heavy bottomed skillet, preferably a cast iron skillet or a dutch oven. You want the oil to be 1/2 an inch thick. No more, and no less. Turn the heat to medium, and let the oil heat up.

Test the oil to see if it’s ready. Use a spoon to carefully drop a tiny dollop of batter into the oil. If it bubbles right away, it’s ready to go.

Drop the batter, a tablespoon at a time, into the hot oil. Use the back of the spoon to flatten the fritters slightly. Let the fritters cook, 2-3 minutes per side, flipping when they’re crusty & golden brown.

When the centers are firm, use a slotted skimmer to remove the fritters from the hot oil. Transfer them onto a paper towel lined plate to rest & drain off any excess grease. Let the fritters rest, and prep the chili lime mayo.


In a small mixing bowl, whisk together the mayonnaise, lime juice, & chili powder. When the mixture’s smooth, it’s ready to serve. You can serve it warm, as is- or you can cover & refrigerate it to chill. It’s totally tasty either way, but chill time does allow for the flavors to develop further.

Sometimes, even a well written recipe can still run into problems. We’d like to avoid those all together.


Nobody likes soggy fritters, they’re just sad. We want crispy, french-fry like goodness. A soggy fritter is a sad fritter, so what went wrong?

It’s really important to follow the measurements in the recipe. Something as simple as a scant cup of flour can really throw things off. If you’re convinced your batter is too soggy, you can add in a little extra flour- but just a little.

Also, not properly draining the fried fritters can lead to a soggy result. Transfer the cooked fritter immediately to a waiting plate lined with a thick layer of paper towels. If grease seems to settle or pool on top, use a paper towel and pat gently to soak it up.


This question is both a yes, and a no. The fritters can absolutely be made ahead of time, but only about an hour or so. Transfer the cooked, de-greased fritters to a waiting sheet pan. You can store them in the oven, set to warm, for up to an hour.


Absolutely! Cover the batter to seal, and it can be refrigerated for a couple of hours or overnight. This is great for making small batches of fritters. Some for dinner tonight, and enough to make a couple more the next evening.

The batter doesn’t need to be warmed up before using again, but it can add an extra minute or two to the cook time for the centers to set.

These zucchini fritters with chili lime mayo are great plain, but the spiced mayo really makes a perfectly paired dip. I highly encourage you to make it, and serve the two together. It manages to hit all the right notes, adding just the right amount of tang & spice.

We served the fritters as a side with dinner, but they would also make a great light lunch or even a crunchy appetizer.

Looking for a way to rise out of your own stagnant zucchini or side-dish rotation? Is your bounty overflowing with the green garden veggies and you need to get creative to use them all up? Whatever your reason, you can’t go wrong with these. Just look at them. Gorgeous, isn’t it? Even better? They taste just as great!


If you’ve tried these ZUCCHINI FRITTERS WITH CHILI LIME MAYO, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!


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.
5 from 3 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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
Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!


 4 Sons 'R' Us: Zucchini Fritters

5 from 3 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Fab Mayo, Meaghan. Would you like to add it to the Food on friday: Chillies collection on now over at Carole’s Chatter? Cheers

    PS if you would like to join in the Food on Friday group let me know if you would like an email reminder each week.

  2. Oh wow, you are so lucky, I’d love bags and bags of courgettes to land on my doorstep!! And these fritters look fab, thank you so much for bringing them to the party, I’m now going to tuck in and try them…!!! :)))

  3. Ah yes, the zucchini season. Ours get so big, but they are very sweet. We’re now in winter and still sating the last of the late summer harvest. We have some good bulk meals to cook from them, but there’s no hiding the zucchini component.

    There look like a great Saturday morning breakfast option. I’ll have to mark it for next summer.

  4. I can’t wait to try your Zucchini Fritters with this awesome Chili Lime Mayo! Thanks so much for sharing this awesome recipe with Full Plate Thursday and come back soon!
    Miz Helen

    1. That’s a fantastic idea Ruth! I am going to have to give it a go on both. The hubs always cooks a big breakfast on the weekends and hashbrowns are a staple. I leave them to him because pan frying them takes me forever.

  5. i tried the recepie and it wasnt so good . my mother used to make latkes .so i went for the nostalga. i may have used the wrong zuccini small ones. also didnt use 1/2 inch of oil . they ended up a bit soggy in the middle and i used olive oil…. i also used 1/2 t spoon of baking soda which i thought was same as baking powder,

  6. Can’t wait to try this.Need to get lime And then. I plan to try this.I have the zucchini.

  7. I got your reciepe on the Fritters and I intend to make them very soon. I was looking for a great one and I think you nailed it for me. I am from the South and never seen a reciepe like this one and I now live in California but the blood still the same from the south. I just love Zucchini and can you send me your web site so I can put it in my Favorites.

  8. making these for supper tonight along with a hamburger/cabbage casserole. we love zucchini and have even gotten other people who say they don’t like it to eat it. keep the awesome dishes coming.

    1. Thanks, Laura! I definitely will keep turning them out. We hadn’t ever eaten it before a few years ago, and now we absolutely love it. Don’t you just love that feeling when you can create a foodie convert?!

  9. They look great would like to make saw where someone baked and they came out great.would like to find what temp and time they used can’t find it now.anyone know what temp and time,also how many approx per batch make?

  10. Thank you so much for sharing this recipe, it was so easy to put together and everyone loved them! I’ve been trying to find a fritter recipe that doesn’t require salting the squash and squeezing out the water. These will definitely be put into my rotation.

  11. Making these tonight. Get back to you later. I would like that rice recipe you mentioned in an earlier post.