Active Time

　　30 min

　　Total Time

　　1 hr

　　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.)

　　

Ingredients

Makes about 40 fritters

　　

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

　　

Special Equipment

A deep-fat thermometer

　　

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.