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...
Are fritters part of your home cooking routine? What do you like to put in them? What are you making with all that gorgeous zucchini?
These look divine! I can't wait to make them! I heart fried food and zucchini is so diverse.
ReplyDeleteI am SO making these!
ReplyDeleteBy the way, I love your blog. The photos and recipes are fantastic.
Chef Heidi - Woah. I am HUGELY honoured you like my stuff!
ReplyDeleteBluebird - Let me know what you think when you give them a go!
Oh they were soooo delish! Definitely going to be a keeper!
DeleteAdd old bay for seasoning. I have been following the recipe on the old bay can for about 20 years for crab cakes substituting the zucchini for the crab.
DeleteHey, this is perfect timing! My neighbor just passed three of the biggest zucchinis known to man over the fence to me. I'm on my third loaf and still have too much so this recipe looks great!
ReplyDeleteI did hollow them out, stuff them with bread, bacon, tomatoes, onion, basil and cheese and bbq them the other day - super yummy!
Yummy! We just made fritters last week and they were such a hit with my kids. I love the sounds of the chili lime mayo, too.
ReplyDeleteMade these tonight. So good. I could eat the dip every night!
ReplyDeleteI made these last night, but mine didn't really turn out crispy. :( More like, fluffy I guess?
ReplyDeleteAny thought as to why this may have happened?
Hi Gabby - What a bummer. If your oil is hot enough, you should be able to get a golden crispiness to your fritters. So it's important to test your oil as described before dropping your batter. Also, it's necessary to make sure the oil is deep enough and that you are using a vegetable oil that is suitable for frying, such as canola oil or sunflower oil. Olive oil would not be a good choice for high temperature (deep) frying as it has a lower smoke point. Does any of that help?
ReplyDeleteyou could make the dip with the chili and lime and Greek yogurt as a healthy and low fat alternative.
ReplyDeleteMy thoughts exactly!!!!
DeleteHaha I had the same thought!
DeleteMmmm! Now I'm More Willing To Eat These WithThe Greek Yogurt Dip!
DeleteI use all vegies in my vegie "who whos" we call them..... corn, broccoli, cauliflower, black beans, chick peas, sunflower nuts....EVERYTHING! Can't wait to try the zuchini!!! We dip them in a mayo mixed with Thai sweet chili sauce, garlic and a tiny smudge of mustard.....devine
ReplyDeleteok, I'm add this one to my list as well. looks great!
ReplyDeleteOh wow! This sounds heavenly yummy! Found this on pinterest and I can't wait to try it.
ReplyDeleteI found this on Pinterest and immediately had to make them (literally...immediately). They are absolutely fabulous! I rarely follow a recipe word for word, but did follow this recipe to the 'T' and it is perfect. I highly recommend making these and don't change a thing!
ReplyDeleteJust found this recipe and I too had to make up immediately. I also followed to a "T". Delicious, but as I eat them my mind is going crazy with all the different things you could do with them!!! Thanks for a great base and letting my mind wander!!!!
ReplyDeleteJust made these for my family! They are so yummy. I added 1/4 t chipotleowder to the mayo for a bit more spice. Divine!
ReplyDeleteWhat is chipotleowder please? I've never heard of it :-)
DeleteI think she meant to type chipotle powder.
DeleteI'm thrilled that so many of you (and your families) like this recipe! It's one of my faves too.
ReplyDeleteI know what I'll be making with my bounty of zucchini ! What a delicious looking recipe, found it on Pinterest....so glad I found you and I'll be stopping by often, I love your blog !
ReplyDeleteMade these tonight - only I did a low-carb version that fits in with our diet. PERFECT! Loved them so much. Mine did get "fluffier" than yours, but I think it is because I made them too big. Regardless, they were excellent. My picky 7-year-old asked for seconds. :) I put my low-carb version on my blog (giving you credit of course!) -
ReplyDeletehttp://annedavis.squarespace.com
A picky eater wanting seconds is like the holy grail of home cooking! Way to go! I just left a comment on your blog entry too. I love that you put your own spin on this recipe to suit your family.
DeleteJust made these today, everyone loved them! Sauce was excellent!
ReplyDeleteI did a half batch & got about 18 just the right size fluffy fritters of fabulousness! I grated the onion with the zucchini, & added a pinch of garlic powder. Oh, I did not have lime juice, so i used a few drops of fresh squeezed lemon in the sauce. Husband & son both said it's a definite keeper!
ReplyDeletethese are awesome...but I think next time gonna add some garlic...gotta have garlic lol, and maybe some cheese! Thanks for the great recipe!
ReplyDeleteThank you for the recipe! My brother is getting married next month and I think I will make there for the shower! They sound REALLY good!!Melody
ReplyDeleteI want to make these too, but I don't care for onion, chili or chipotle! lol Gonna try garlic or maybe cinnamon and a dip with sour cream and either more garlic or cinnamon/sugar. What do you think?
ReplyDeleteAt first I wasn't sure what to respond because I always make these savoury. But the more I think about it the more I think you may be on to a really fabulous idea by making these a sweet fritter! I think some cinnamon in the batter along with a tablespoon or two of white sugar could be fabulous, dipped in a cinnamon sugar yogurt dip! I mean, zucchini is used in quick breads with cinnamon and chocolate, so why not in a fritter? I say it's a great idea! Give it a try and let me know how it works out.
DeleteWhat if I don't have baking powder?
ReplyDeleteFor the powder, you could substitute 1/4 tsp baking soda plus 1/2 tsp cream of tartar.
DeleteDo you think these could be fried on a skillet like a pancake? We don't deep fry anything, but these sound amazing!
ReplyDeleteI think they would at least need some butter to fry in so they don't burn. If you try it, let me know how it turns out.
DeleteI just literally found your blog through a Pinterest pin, and I've become a huge fan. I love your gorgeous photos, and how easy all the recipes sound! Also, your descriptions are very detailed and yet so simple, and could make anyone feel they can tackle the most sophisticated-sounding recipe. :)
ReplyDeleteI'm gushing, but seriously, love the blog. I can't wait to pin every recipe!
Wow, Tess! What nice things to say. Very sweet. Thank you for reading along.
Delete-Amy
I made these last nite and they were delish!!! So easy to prepare omgoodness heavenly!!!
ReplyDeleteAwesome! Thanks for the feedback. I love this recipe too :)
DeleteHubby and I absolutely love these!! Make them at least once a month :)
ReplyDeleteGreat! Thanks for taking the time to say you two like them.
DeleteJust made and ate these after finding them on pinterest a few days ago. They were great! I tried pan frying them, and they tasted like a savory pancake--no crispiness. Still yummy, but different. I don't deep fry often, but these definitely taste better deep fried! The sauce rounds it out so nicely. Thanks for sharing such a great recipe!
ReplyDeleteEverything tastes better deep fried ;) Thanks for telling me about how you experimented with this recipe!
Deletehas anyone tried baking instead of frying?
ReplyDeleteIf so what temp?
these look wonderful. can't wait to try this
ReplyDeleteI make similar ones like this but add Japanese Bread Crumbs to the mixture and they give it a little more crunchiness to the batter... very delish. Sometimes I had imitation crab meat.
ReplyDeleteI made these tonight and they turned out great!
ReplyDeleteI do something like this as well, and often find that I need to remove the seeds, grate, and then cover with a little salt in a colander to get as much moisture out of the zucchini before working in the other wet and dry ingredients. Great looking recipe, will definitely give it a try this summer. Our zucchini plants are about to start showering us with lots of vegetables.
ReplyDeleteIs there anything you can subsitute for the eggs,,,, I am allergic :(
ReplyDeleteGreat question. The eggs in this recipe are pretty critical for binding and moisture. I suppose you could try using a commercial egg substitute that performs those functions? Sorry I'm not up on which brands are best.
DeleteCould you substitute the all-purpose flour for whole wheat?
ReplyDeleteTotally.
DeleteJust made these! Used 1/2 cup of coconut flour and left out the baking powder to make it Paleo!
ReplyDeleteDid this turn out well? I am going thru the comments trying to figure out a flour sub.
DeleteThese were amazing! My 4 year-old daughter devoured them!!! Thanks for the recipe!
ReplyDeleteThanks for sharing the recipe. We enjoyed it.
ReplyDeleteTried these for the second time today but decided not to fry them. Instead I baked @ 350 for 30 minutes and flipped them halfway through. Turned out fantastic and crispier than when I fried them :-) Thanks for this recipe!
ReplyDeleteI made this exactly as you have indicated here. I could not believe how relatively easy it was to make something that seems like such an unique treat.
ReplyDeleteDelicious! Thanks. These will become a regular at my house.
You're very welcome, Cheryl! I'm glad you liked them. Thanks for taking the time to give me your feedback.
DeleteJust made these for dinner and they came out really good, nice and crispy and delish. I used whole wheat flour and I don't think there was any difference. I think next time I will try baking them. Thanks can't wait to try some of your other recipes.
ReplyDeleteOnce formed can the batter for the fritters be frozen>
ReplyDeleteGreat question. You know, I'm not really sure if that would work or not. You could always give it a try. My concern would be the baking powder would become ineffective once moistened and frozen. If you do try it, be sure to let me know how it turned out!
DeleteI got a question I have seen where some people put salt on the zucchini and let it set for ten min do u have to do that?
ReplyDeleteNo, you don't have to do that with this recipe. Typically you would let veggies sit in salt if you wanted to draw out the water, but this recipe accounts for the moisture in your zucchini to be included. Hope that helps!
DeleteYep thanks I am making them today let u know how they turn out k :)
DeleteCan u use coconut oil to fry them in ?
ReplyDeleteYes, absolutely.
DeleteThey turned out pretty good I used the coconut oil too ,could u make them then freeze them ?
ReplyDeleteGlad you liked them. You MIGHT be able to freeze them. I'm not sure how crispy they would be when you reheat them in the oven, but there's only one way to find out... :)
DeleteIs there a way to get a more printer friendly recipe format?
ReplyDeleteHi Natalie. Thanks for the nudge. I now write recipes so the instructions are grouped together, but I haven't updated this one yet. I'll do that soon. In the meantime, there is a print button at the bottom of each post, which allows you to print the post in whole or in part (just the recipe). Thanks!
DeleteI grew up eating zucchini fritters as we always had a ton of zucchini's in the garden, loved them! My mom would also make zucchini flower fritters with just the zucchini flowers, they were amazing! Thanks for the recipe! I'd love to try the dipping sauce with them.
ReplyDeleteThey look delicious (and gorgeous!). I want to make some for a dinner party this week but I'd like to make them into a ball, do you think I should change something to the batter to make it more firm?
ReplyDeleteI think i might try this recipe... but use coconut flour, or almond flour. No white flour.
ReplyDeleteHello!!! I love this recipe... But I´ve a question... What´s mayo??? Mayo from mayonnaise??? :/
ReplyDeleteYes, that's right, you got it :)
DeleteHi! Just made this for supper tonight and it was perfect. Hubby's not a real huge zucchini fan but he loved this. Said he'd order this at a restaurant. All six kids devoured them as well, including a picky 4 year old. Gonna put this one in with the family favorites. Thanks.
ReplyDeleteAmanda
Passing the picky 4 year old test is HUGE. Thanks for letting me know. You are my hero, cooking for 6 kids! Way to go!
DeleteFound these on Pinterest this morning and just made them. Definitely a keeper!
ReplyDeleteVery good would make them again:)
ReplyDeleteafter grating zucchini do u need to get some of the water out?
ReplyDeleteNo, the water content of the zucchini is accounted for in the recipe. Just grate them and use as is.
DeleteYum! I am absolutely trying this recipe!
ReplyDeleteDid you use sweet onions?
ReplyDeleteI used a standard yellow onion in this recipe, but sweet onions like Walla Walla or Vidalia would work nicely too.
DeleteOK I know what's for dinner today! Thanks for the recipe :)
ReplyDeleteUpdate! I did these yesterday and they are awesome - the picky boyfriend loved them too! (I paired with plain mayo worked just as great:)
DeleteI made these tonight and I have to share that they are absolutely delicious. Thanks so much!
ReplyDeleteThese are great, I also made these as a slice. just use the same ingredients pour into a sqaure oven tin and bake, when cooked just cut into squares and serve
ReplyDeleteOMG...These are so good, and the chili lime sauce is the BOMB.....so good. thanks for sharing.
ReplyDeleteMmmmmmmmmmmmm...that's all I can say!My kids loved it!Instead of a mayo dip we just topped the fritters up with sour cream and sprinkled some Himalayan salt on top!This recipe definitely is a keeper!Thanks!
ReplyDeleteThese are amazing every time I make them I feel like I am eating crab cakes.
ReplyDeleteThese are fantastic - they would be great with crab added or corn too!! Thanks so much for posting!!!
ReplyDeleteMade these last night and they were unbelievably delicious!!! They will be a staple in my house for sure!
ReplyDeleteI just made these and they were a hit at the party I took them to. No leftovers! I made them paleo/gf by using a scant 1/2 cup of coconut flour, a generous 1/2 cup of tapioca flour and one extra egg (no all purpose flour). I also baked them on parchment paper for 40 minutes on 350, flipping them halfway through. They were plenty crispy that way!
ReplyDeleteI found this recipe on Pinterest and thought it sounded delicious. We tried them one evening when I had an abundance of L-A-R-G-E zucchini, and they were an instant hit! Everyone loved them, including my less-than-enthusiastic vegetable eaters! Thank you so much for sharing this simple, yummy recipe! :)
ReplyDelete