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Zucchini Fritters

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  • Lauren Minouche

    Zucchini fritters with chilli lime mayo - they turned out lovely. If you have a crap oven (like me) then you should let them cook a little longer on each side so they brown. Otherwise the center may be a bit soft. I recommend you add about a 1/2 to a cup of frozen corn and about a tablespoon of paprika.

  • Shannan Douneedtoknow

    Zucchini fritters Zucchini fritters with chili lime mayo It's the time of year for zucchini everything! Our zucchini plants have had a particularly fruitful year and I've been looking for yummy ways to use it up. A friend suggested doing a zucchini fritter, which sounded like a brilliant idea. She has lots of brilliant ideas about food. So I set to work on coming up with my own recipe and they turned out amazing the first time. I made a chili lime mayo to serve them with, and MMM! Those flavours together are frittastic! This recipe makes 25-30 fritters so they could be served as a main course or as a party appetizer. Here's how I made them: 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 1 cup prepared mayo juice of half a lime 1/2 tsp chili powder I started by pouring the vegetable oil in my skillet so that it was half an inch deep and turned the heat to medium. Meantime, I combined the zucchini, onion, and eggs in a large bowl. I gave the mixture a good stir to combine. It got all kinda frothy. Awesome. Next, I combined the flour, baking powder, 1/2 tsp of chili powder, salt, and pepper in a small mixing bowl and stirred to combine. To finish the batter, I added the dry ingredients to the zucchini mixture and folded it all together. To test my oil, I dipped a spoon into my batter then dipped the spoon into the oil. Once the oil bubbled in contact with the batter, I knew it was hot enough. I dropped my 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 centres were firm, I removed the fritters from the oil and let them drain on a dinner plate lined with paper towel. To make the dip, I simply combined the prepared mayo, lime juice, and chili powder in a small mixing bowl and stirred it all up. This is a seriously yummy dip! I love limes. And chili powder. And mayo. So this really couldn't go wrong. These were so yummy that I'm daydreaming of making other fritters now. Mmm... apple... potato... banana...

  • Annette Tarter

    SiDe DiSh ~~ Zucchini fritters with chili lime mayo

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