Zucchini Fritters With Adobo Sauce - By Nancy Taylor Robson

• 1 medium zucchini, grated
• 3 tablespoons finely chopped poblano
• 3 tablespoons finely chopped onion
• 1 cup mixed fresh herbs - lots of basil, lime basil, parsley, orgegano, thyme and chives
• 1-2 tablespoons lime juice
• 1/4 cup flour
• 2 teaspoons baking powder
• 1 egg
• 1/2 teaspoon chili powder
• 1/2 teaspoon Spanish parika
• 1/4 teaspoon cumin
• Salt and pepper
• Vegetable oil for frying
• Adobo sauce
• 1-2 Adobo chilis with tomato sauce mixed in 1/3 cup best-quality mayo

1. Heat oil (about an inch) in iron frying pan. Grate zucchini and mix all of the fritter ingredients in a bowl just before you're ready to start frying. (If you do it too soon, the zucchini will give off a lot of its water and the fritter will be gummy rather than light.). Ease batter into hot oil by tablespoons-full. Pat into a flattish cake. Fry on medium high heat until golden and cooked through. Drain on paper towels. Serve with adobo sauce. (And Margaritas on the side!)

zucchini, poblano, onion, herbs lots, lime juice, flour, baking powder, egg, chili powder, spanish parika, cumin, salt, vegetable oil, sauce, tomato sauce mixed

Taken from food52.com/recipes/5432-zucchini-fritters-with-adobo-sauce-by-nancy-taylor-robson (may not work)