Zucchini fritters

Reinkemeyer’s Touch of Dutch Country Store added 2 new photos.
Jul 3 ·


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
1/8 tsp of cayenne pepper
Oil for frying


Pour the oil in a skillet until it is half an inch deep and turn the heat to medium.

While waiting for the oil to heat up, combine the zucchini, onion, and eggs in a large bowl. Stir the mixture to combine. It may get a little frothy, but that’s normal.

In another bowl, combine the dry ingredients: flour, baking powder, 1/2 tsp of chili powder, salt, and pepper and stir to combine

Add the dry ingredients to the zucchini mixture and fold it all together.

Once your oil is hot. Dip a spoon with some batter on it into the oil to test. If the oil starts bubbling in contact with the batter, it’s ready.
Form the batter into loose ‘patties’ and fry in oil 3-4 minutes per side. If you want smaller bite sized portions, drop the batter by heaping tablespoons into the oil and fry for 2-3 minutes per side.

When the centers are firm, remove them from the oil and allow the to drain in a pan lined with paper towels.



1 cup mayo
1 TBSP lime juice (lemon juice will work as a substitute)
1/2 tsp chili powder


Combine the mayo, lime juice, and chili powder in a small mixing bowl and stir it all up. Chill it.


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