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jeudi 19 février 2015

Zucchini fritters with chili lime mayo




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

Start by pouring the vegetable oil in my skillet so that it was half an inch deep and turned the heat to medium. Meantime, combine the zucchini, onion, and eggs in a large bowl.
Next, combine 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, add the dry ingredients to the zucchini mixture and folded it all together. Once the oil bubbled in contact with the batter, I knew it was hot enough. Now drop 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 centers were firm, remove the fritters from the oil and let them drain on a dinner plate lined with paper towel.
To make the dip, simply combined the prepared mayo, lime juice, and chili powder in a small mixing bowl and stirred it all up. And chili powder. And mayo



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