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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