- 1 cup basil
- 1 cup mayonnaise
- 2 tablespoons water
- 1 teaspoon fresh lemon juice
- 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
- A deep-fat thermometer
- Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use.
- Preheat oven to 200°F.
- Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat.
- 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.
- 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.