Zucchini Fritters with Herb-Garlic Aioli
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3.5
12 reviews
Good
Zucchini Fritters with Herb-Garlic Aioli
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A fresh and simple recipe for gluten-free zucchini fritters that makes for a great appetizer or side dish! Don't forget that aioli!
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Ingredients
Gluten-Free Zucchini Fritters:
- 1 ¼ lbs zucchini squash about 2 medium-sized zucchini, grated
- 1 large egg lightly beaten
- 1 large clove garlic minced
- ⅓ cup gluten-free all-purpose flour*
- ½ cup Parmesan Cheese optional**
- ¾ tsp tea salt to taste
- 2 to 3 Tbsp avocado oil for cooking
Garlic Herb Aioli:
- ½ cup mayonnaise****
- 2 cloves garlic minced
- ½ tsp lemon zest
- 1 Tbsp lemon juice
- 2 Tbsp fresh herbs finely chopped****
- ½ tsp sea salt to taste
- ¼ tsp black pepper to taste
Instructions
- Prepare the Gluten Free Zucchini Fritters
- Rinse, trim, and grate the zucchini using a box grater. You can also grate zucchini using the grater attachment on your food processor.
- Place the zucchini shreds in a colander and sprinkle salt over the shreds. Place the colander over the sink and allow zucchini to drain for 1 hour in order to remove any excess liquid. Note: if you want to skip this step, you can squeeze the excess water out of the grated zucchini using paper towels or cheese cloth. You may need to use 1-2 tablespoons of additional flour (if necessary) as this method won't get out quite as much liquid.
- In a mixing bowl, whisk together the gluten-free all-purpose flour, parmesan cheese, and sea salt.
- In a separate large bowl, whisk the egg and minced garlic together, then add in the shredded zucchini and mix well until combined. Pour the dry flour mixture into the bowl with the zucchini and stir to combine.
- Heat 2 to 3 tablespoons of avocado oil (or high-temperature cooking oil of choice) over medium heat in a cast iron skillet (or medium-high heat in a regular skillet), enough to generously coat the surface.
- Using your hands, form patties out of the fritter mixture that are roughly ¼ cup each. Gently place the zucchini patties on the hot cast iron and allow them to cook until the sides begin to firm up, about 3 to 5 minutes. Carefully flip to the other side and cook for an additional 2-3 minutes, or until fritters are cooked through and are golden brown.
- Serve the fritters fresh from the skillet with herb-garlic aioli.
- Prepare the Herb-Garlic Aioli:1. Combine all ingredients for the garlic-herb aioli in a small bowl and stir together well. Refrigerate until ready to use.
Notes
- *If the fritter mixture seems too wet, add 1 to 3 additional tablespoons of gluten-free flour, or until a thicker batter forms.
- **If you omit the parmesan cheese, you may need to add an additional 1-2 Tbsp of gluten-free all-purpose flour.
- ***I use avocado oil mayonnaise. You can use any type of mayo you like, or replace it with plain Greek yogurt.
- ****Any combination of fresh parsley, fresh basil, fresh cilantro, and fresh sage works here. I like using fresh parsley and fresh basil.
- The original recipe I published in 2014 used 1/3 cup almond flour, 2 Tbsp ground flaxseed, and 3 Tbsp gluten-free all-purpose flour instead of 1/3 cup of gluten-free all-purpose flour. Feel free to make the original version instead, following the same instructions.
Nutrition Information
Show Details
Serving
1Fritter (of 8)
Calories
110kcal
(6%)
Carbohydrates
9g
(3%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
29mg
(10%)
Sodium
688mg
(29%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8to 10 fritters
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1Fritter (of 8) | |
| Calories | 110kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 688mg | 29% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.5
12 reviews
Good
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