Zucchini Fritters with Herb-Garlic Aioli Recipe

This is a fresh and easy recipe for gluten-free zucchini cakes that are great as a snack or side dish. Do not forget the mayonnaise!

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


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Make Gluten-Free Zucchini Fritters Rinse, trim and box-grate zucchini. The food processor grater can also grind zucchini.


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Sprinkle salt over zucchini shreds in a sieve. Place the colander over the sink and drain courgette for 1 hour to eliminate extra liquid.

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To skip this, squeeze the shredded zucchini's excess water with paper towels or cheese cloth. You may need 1-2 teaspoons extra flour because this method won't remove as much liquid.

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Mix gluten-free all-purpose flour, parmesan cheese, and sea salt.In another large dish, whisk egg and minced garlic. Add shredded zucchini and toss well.

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Whisk dry flour into zucchini basin.Over medium heat, generously coat a cast iron skillet or standard skillet with 2–3 teaspoons of avocado oil (or high-temperature cooking oil of choice).

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Create ¼ cup patties from the fritter mixture using your hands. Place the zucchini patties gently on the heated cast iron and cook for 3–5 minutes until the sides firm up.

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After flipping, fry fritters for 2-3 minutes until cooked and golden brown. Serve fresh with herb-garlic aioli.

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Make Herb-Garlic Aioli:1. Mix all garlic-herb aioli ingredients in a small bowl. Store in the fridge until needed.

Also See

Chunky Avocado Dip Recipe