I love pinterest! Don’t you? I found a recipe on pinterest a couple of months ago that I knew I had to try! I’ve never made anything remotely like this before, so it was an experiment to say the least, but it was one I’m so glad I tried because these fritters are to die for!! The original recipe is here. I just made a few changes.
Since this recipe calls for oil and mayo, these are the two healthy options I chose for this recipe. The Smart Balance vegetable oil supports healthy cholesterol levels and has Omega 3’s. The mayonnaise is made with olive oil, which we all know is good for you.
I started by pouring the vegetable oil in my skillet. You want enough to just submerge a spoonful of batter. Start warming up the oil by turning the heat on medium. In the meantime, I combined the zucchini, onion, crumbled bacon and eggs in a large bowl.
In a separate bowl: combined the flour, baking powder, 1/2 tsp of chili powder, salt, and pepper in a small mixing bowl and stir to combine everything together.
To finish the batter, add the dry ingredients to the zucchini mixture and mix it all together.
It should look like this!
The oil in the pan should already be bubbling before you add a spoonful of batter. Drop your batter into the oil by the heaping tablespoon, frying about six fritters at a time. Set a timer for about 3 minutes on each side for your first batch.
Cook 2-3 Minutes A Side.
Once the centers are firm, remove the fritters from the oil and let them drain on a plate lined with a paper towel. Your second batches will probably only take 2 minutes a side. You will get about 16-20 “yummified” fritters your guests will be in love with!
One fritter, about the size of a cookie.
For the Chili Lime Sauce:
1 cup prepared mayo
juice of half a lime (or three table spoons of silas lime juice)
1/2 tsp chili powder
To make the dip, I simply combined the prepared mayo, lime juice, and chili powder in a small mixing bowl and stir it all up. It’s so good, you’ll be thinking about what other things you can use with this dip!
This is seriously the best appetizer ever! It is very filling so 2 or 3 fritters can fill you up!
(Or you can go buy your favorite brownie mix, its all in how you combine these two together)
For Chocolate Chip Cookie Dough
2 cups of cake flour
1 ⅔ cups of bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
2 ½ sticks (1 1/4 cups) unsalted butter
1 ½ teaspoons coarse salt
1 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds of semi-sweet chocolate chips
(Or you can knix all these ingredient and buy your favorite chocolate chip mix)
*Its all in combining the two desserts!
Make Brownies and Cookie Dough Separately, in Separate bowls. You will combine them once the ingredients for each are pre-made.
Preheat oven to 350 degrees F (175 degrees C). Grease or line your cupcake pans with paper cupcake cups.
First drop your brownie dough into each cup liner in your cupcake pans
Drop your cookie dough on top of the brownie dough in each cupcake hole.
Bake at 325 for 20 to 25 minutes (may need longer or shorter depending on elevation)
*Most cookies and brownies cook at 350 degrees, but cook for different times. Cookies cook for a shorter amount of time, while brownies cook for longer. In this case lower your temperature to 325-340 (use your best judgement), and cook slightly longer being careful not to burn the cookie tops, usually its the bottoms that burn first. 😉
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