Zucchini Fritters with Chili Lime Mayonaise

Wednesday, June 27, 2012

  • vegetable oil for frying
  • 3 cups grated zucchini
  • 1 cup diced onion
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp chili powder
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 cup prepared mayo
  • juice of half a lime
  • ½ tsp chili powder


  1. Start by pouring the vegetable oil in my skillet so that it was half an inch deep and turned the heat to medium. Meantime, combined the zucchini, onion, and eggs in a large bowl.
  2. Gave the mixture a good stir to combine. It can get all kinda frothy.
  3. Next, combined the flour, baking powder, ½ tsp of chili powder, salt, and pepper in a small mixing bowl and stirred to combine. To finish the batter, add the dry ingredients to the zucchini mixture and folded it all together.
  4. To test the oil, dip a spoon into your batter then dipped the spoon into the oil. Once the oil bubbled in contact with the batter, you knew it was hot enough. Drop your batter into the oil by the heaping tablespoon, frying about six fritters at a time. They cooked for 2-3 minutes a side. Once the center's were firm,  remove the fritters from the oil and let them drain on a dinner plate lined with paper towel.
  5. To make the dip, simply combine the prepared mayo, lime juice, and chili powder in a small mixing bowl and stirred it all up.

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Photo Credit: familyfeedbag.com


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