Fried zucchini is a classic snack, but watch what happens when it's amped up with smoky bacon and spicy jalapeño. The fragrant, floral basil dipping sauce is a terrific complement to the tender, light zucchini bites, filling your mouth with the scent of summer. (Editors' note: This recipe is solely the creation of Andrea Albin and has not been formally tested by the test kitchen.)
Recipe information
Total Time
1 hr
Yield
Makes about 40 fritters
Ingredients
For basil mayo:
For fritters:
Special Equipment
Preparation
Make basil mayo:
Step 1
Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use.
Make fritters:
Step 2
Preheat oven to 200°F.
Step 3
Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat.
Step 4
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.
Step 5
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.
Step 6
Serve fritters with basil mayo.
Recipe notes
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