Garden Fritters . . . zucchini, onion & red pepper w/ lime-chili mayo


     Before the squash bugs attack, we are determined to find interesting ways to use our now abundant supply of zucchini. This recipe fit the bill!
     According to the dictionary, fritter is a name applied to a wide variety of fried foods, usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit, or other ingredients . . . we added our garden veggies.
     How to serve? 
We served the fritters with lime-chili mayo and wedges of lime on the side. The fritters were our main dish, accompanied by corn-on-the-cob and sliced tomatoes for a veggie-themed meal.
Garden Fritters . . . zucchini, onion & red pepper w/ lime-chili mayo  Makes 8 large fritters
Fritters:
1½ cups grated zucchini (use smaller ones and grate the entire zucchini)
¼ cup diced onion
1/3 cup chopped roasted red pepper
½ cup grated mozzarella cheese
1 egg
½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon chili powder
½ teaspoon Kosher salt
¼ teaspoon coarse ground black pepper

For frying: Canola oil for frying

Sauce:
½ cup mayonnaise
Juice of half a lime (cut remaining half into wedges and serve with the fritters)
¾ teaspoon chili powder (more or less to taste)

Fritters:
1. Combine the zucchini, onion, red pepper, grated cheese and egg in a large bowl.
2. Add flour, baking powder, chili powder, salt, and pepper in a small mixing bowl and stir to combine. 
Frying:
1. Pour oil into a skillet to the depth of approximately ½ -inch. Heat on medium high. To test, add just a little of fritter mixture — the oil should bubble.
2. Once the oil is hot, carefully release spoonsful of the batter into hot oil — we used a large spoon and ended up with 8 fritters. Adjust heat if fritters seem to be browning too quickly — we cooked ours on medium to medium high for about 3 minutes per side. Note: Do not overcrowd skillet as this will reduce the oil’s temperature.
3. Once the centers are firm and the fritters are golden brown, remove to a paper towel lined baking pan or dish.
4. Continue the process until all fritters are fried.

Sauce:
1. Combine all ingredients.
2. Taste and adjust seasonings if needed.

Recipe without photos . . .
Garden Fritters . . . zucchini, onion & red pepper w/ lime-chili mayo  Makes 8 large fritters
Fritters:
1½ cups grated zucchini (use smaller ones and grate the entire zucchini)
¼ cup diced onion
1/3 cup chopped roasted red pepper
½ cup grated mozzarella cheese
1 egg
½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon chili powder
½ teaspoon Kosher salt
¼ teaspoon coarse ground black pepper

For frying: Canola oil for frying

Sauce:
½ cup mayonnaise
Juice of half a lime (cut remaining half into wedges and serve with the fritters)
¾ teaspoon chili powder (more or less to taste)

Fritters:
1. Combine the zucchini, onion, red pepper, grated cheese and egg in a large bowl.
2. Add flour, baking powder, chili powder, salt, and pepper in a small mixing bowl and stir to combine. 
Frying:
1. Pour oil into a skillet to the depth of approximately ½ -inch. Heat on medium high. To test, add just a little of fritter mixture — the oil should bubble.
2. Once the oil is hot, carefully release spoonsful of the batter into hot oil — we used a large spoon and ended up with 8 fritters. Adjust heat if fritters seem to be browning too quickly — we cooked ours on medium to medium high for about 3 minutes per side. Note: Do not overcrowd skillet as this will reduce the oil’s temperature.
3. Once the centers are firm and the fritters are golden brown, remove to a paper towel lined baking pan or dish.
4. Continue the process until all fritters are fried.

Sauce
1.     Combine all ingredients.
2.     Taste and adjust seasonings if needed.

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