David Venables Summer Squash Fritters With Garlic Dipping Sauce

• 20 garlic cloves, peeled (about 2 heads)
• Extra-virgin olive oil
• 1 cup mayonnaise
• 3 tablespoons lemon juice
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chives, minced
• 1 1/4 cups all-purpose flour
• 3/4 cup shredded white Cheddar
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 large eggs
• 3/4 cup cold beer
• 1 cup grated zucchini (about one 6- to 7-ounce zucchini), drained on paper towels 15 minutes
• 1 cup grated yellow squash (about one 6-to 7-ounce squash), drained on paper towels 15 minutes
• 1 small yellow onion, halved and thinly sliced
• 1/2 cup canola oil, for frying

1. Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover.
2. Roast until garlic is soft and golden, about 30 minutes.
3. Cool.
4. Drain garlic, reserving oil.
5. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and puree.
6. Transfer to a bowl and stir in chives.
7. Use remaining oil for another purpose.

garlic, extravirgin olive oil, mayonnaise, lemon juice, kosher salt, ground black pepper, chives, flour, shredded white cheddar, kosher salt, ground black pepper, garlic, eggs, cold beer, zucchini, paper, yellow onion, canola oil

Taken from cooking.nytimes.com/recipes/1017448 (may not work)