This was another great recipe suggestion from my cousin Anna. Thank you, Anna! She suggests it as an appetizer, but if you lack impulse control like I do, it could be a whole meal.

The zucchini is shredded, then combined with diced onion, flour, and an egg to make a loose batter that reminded me of the texture and consistency of a fish cakes, for example.  The mixture does hold together, but is still somewhat liquid. The dipping sauce is an easy combination of your favorite store-bought mayonnaise, chipotle powder, chili powder and lime juice.  I went heavier on it than I probably should have when I was serving myself, but the spicy, creamy texture is so yummy with the crispy crunch of the fritter.

Zucchini Fritters with Chili Lime Mayo, via my cousin Anna

INGREDIENTS:

Fritters:

vegetable oil for frying, as needed
3 cups zucchini, grated
1 cup onion, diced
2 eggs
1 cup flour
1 teaspoon baking powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
a pinch cayenne pepper

Mayo:

1 cup mayo
1 tablespoon lime juice (could also substitute lemon juice)
1/2 teaspoon chili powder

DIRECTIONS:

1.  Heat 1/2 inch oil in frying pan on medium heat
2. Combine zucchini, onion, and eggs in a large bowl and stir to combine. Batter may be frothy, but this is okay.
3. In another bowl, combine dry ingredients.
4. Fold dry ingredients into wet ingredients.
5. Form batter into loose patties, and fry in oil 3-4 minutes per side or until centers are firm. Drain on paper towels.

To make mayo, stir all ingredients together.