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
• 1 cup prepared mayo
• juice of half a lime
• 1/2 tsp chili powder

Directions

1. 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.

2. I gave the mixture a good stir to combine. It got all kinda frothy. Awesome.

3. 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.

4. 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.

5. 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.

6. These were so yummy that I’m daydreaming of making other fritters now. Mmm… apple… potato… banana…

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