Zucchini Bacon Fritters With Basil-Mayo Dipping Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 40 fritters
- 1/2 teaspoon baking powder
- 2 tablespoons water
- 1 1/2 cups all-purpose flour
- 1 cup mayonnaise
- 1 cup basil
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon cayenne
- 3/4 cup whole milk
- 2 tablespoons finely chopped chives
- about 6 cups vegetable oil for frying
- 1 large egg, lightly beaten
- a deep-fat thermometer
- Carbohydrate 4 g(1%)
- Cholesterol 10 mg(3%)
- Fat 12 g(18%)
- Fiber 0 g(1%)
- Protein 2 g(3%)
- Saturated Fat 2 g(9%)
- Sodium 72 mg(3%)
- Calories 131
PreparationMake basil mayo: Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use. Make fritters: Preheat oven to 200°F. Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat. Meanwhile, whisk together flour, baking powder, cayenne, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated. Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches. Serve fritters with basil mayo.
PreparationMake basil mayo: Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use. Make fritters: Preheat oven to 200°F. Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat. Meanwhile, whisk together flour, baking powder, cayenne, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated. Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches. Serve fritters with basil mayo.
