• Skip to main content
  • Skip to primary sidebar

The Recipe Wench

menu icon
go to homepage
  • About Us
  • Recipe Index
  • Kitchen Gear
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About Us
    • Recipe Index
    • Kitchen Gear
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home

    March 4, 2015

    Zucchini Fritters and a Trio of Sauces

    Zucchini Fritters and a Trio of Sauces

    Print recipe
    • Print with main photo
    • Print text only
    Zucchini Fritters and a Trio of Sauces
    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

    • 1-½ Cup flour
    • 1 Teaspoon baking powder
    • ½ Teaspoon chili powder
    • ½ Teaspoon salt
    • ¼ Teaspoon pepper
    • 3 Cups shredded zucchini (You can substitute cauliflower for the zucchini, if you want.)
    • ¼ Cup onions (finely chopped)
    • 2 eggs
    • * * *

    chili lime mayo

    • 1 Cup mayo
    • juice from ½ lime
    • ½ 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

    • ¼ Cup white wine
    • ¼ Cup fresh lime juice
    • 1 Tablespoon ginger (minced)
    • ⅓ 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 ½ 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 ½ lime and ½ 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 ½ (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.

    Be sure to share!

    • Tweet
    • Email
    • Print

    Primary Sidebar

    Hi, I'm Bridget! So glad you're here! I'm a former legal secretary, now wife, mother, grandmother and full-time blogger. My husband Jeff and I live in Colorado with our doggies. My favorite things are family, doggies, gardening and cooking!.

    More about me →

    Popular

    • 21 Gift Ideas for the Cook in Your Life
    • Watermelon Salad with Cucumbers and Feta
    • Greek Chicken Skewers - "Souvlaki"
    • Tzatziki with a hint of dill - goes so well with grilled chicken or steak
      Tzatziki: A delicious souvenir from Greece

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 The Recipe Wench