2000s Recipes + Menus

Zucchini Bacon Fritters with Basil-Mayo Dipping Sauce

Makes about40 fritters
  • Active time:30 min
  • Start to finish:1 hr
July 2009
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.)

Watch the Test Kitchen Challenge video that features this recipe.

For basil mayo

  • 1 cup basil
  • 1 cup mayonnaise
  • 2 tablespoons water
  • 1 teaspoon fresh lemon juice

For fritters

  • About 6 cups vegetable oil for frying
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon cayenne
  • 3 medium zucchini, chopped
  • 1/2 fresh jalapeño, stemmed and minced (including seeds)
  • 2 tablespoons finely chopped chives
  • 1 large egg, lightly beaten
  • 3/4 cup whole milk
  • 6 slices crisp-cooked bacon, finely chopped
  • equipment:

    a deep-fat thermometer

Make 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-qt pot over medium-high heat.
  • Meanwhile, whisk together flour, baking powder, cayenne, 1/2 tsp salt, and 1/8 tsp 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.
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