Zucchini Fritters and a Trio of Sauces
Zucchini Fritters and a Trio of Sauces
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| Slightly adapted from recipe on | Family Feedbag |
Zucchini fritters are fast and easy to make. A great day to sneak some veggies into your diet! Ranch dip is always a great accompaniment, but this recipe has 3 more sauce alternatives.
Ingredients
fritters
- 1-1/2 Cup flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon chili powder
- 1/2 Teaspoon salt
- 1/4 Teaspoon pepper
- 3 Cups shredded zucchini (You can substitute cauliflower for the zucchini, if you want.)
- 1/4 Cup onions (finely chopped)
- 2 eggs
- * * *
chili lime mayo
- 1 Cup mayo
- juice from 1/2 lime
- 1/2 Teaspoon chili powder
- * * *
chili garlic mayo
- 1 Cup mayo
- 1 Tablespoon chili-garlic sauce (you can find this in the oriental foods section of the grocery store)
- * * *
creamy chili-lime sauce
- 1/4 Cup white wine
- 1/4 Cup fresh lime juice
- 1 Tablespoon ginger (minced)
- 1/3 Cup heavy cream
- 2 Tablespoons chili-garlic sauce
- 2 Tablespoons unsalted butter
Note
The recipe for fritters and chili-lime sauce was slightly adapted from Family Feedbag. The recipe for the creamy chili-lime sauce was adapted from one I found on Epicurious.com. The garlic-chili mayo is just a really simple dipping sauce that Jeff and I have been making for years.
Directions
| Fritter | |
| Step 1 | |
| In a small bowl, mix together flour, baking powder, chili powder and salt. Set aside. | |
| Step 2 | |
| In medium bowl, combine shredded zucchini and eggs. Add flour mixture and stir until combined. | |
| Step 3 | |
| Heat 1/2 inch oil in skillet over medium-high heat. | |
| Step 4 | |
| Place a tablespoon of batter into oil. Cook approximately 2 minutes on each side or until browned. Remove from oil and drain on paper towel lined tray. | |
| Chili Lime Sauce | |
| Step 5 | |
| Combine 1 cup mayo, juice of 1/2 lime and 1/2 teaspoon chili powder. Stir well. | |
| Garlic Chili Mayo | |
| Step 6 | |
| Combine 1 cup mayo and 1 tablespoon garlic chili sauce. Stir well. | |
| Creamy Chili-Lime Sauce | |
| Step 7 | |
| Boil white wine, ginger and lime juice over high heat until reduced by 1/2 (about 3 minutes) Add cream and reduce by half (about 2 minutes) Lower heat, add chili-garlic sauce and butter. Simmer until butter is melted. | |
