Fresh and easy gluten-free zucchini fritters for appetisers or sides! Remember the aioli!
INGREDIENT
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 cookingGarlic 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
Gluten-Free Zucchini Fritters. Wash, trim and box-grate zucchini. The food processor grater can grate zucchini.
Step 1
Salt zucchini shreds in a colander. Drain courgette in a colander over the sink for an hour. To skip this step, squeeze the grated zucchini's excess water with paper towels or cheese cloth.
Step 2
This method won't remove as much liquid, so add 1-2 tablespoons flour. Bowl together gluten-free all-purpose flour, parmesan cheese, and sea salt.
Step 3
Whisk egg and minced garlic in another large bowl, then add shredded zucchini and mix well. Stir dry flour into zucchini bowl.
Step 4
Over medium heat, generously coat a cast iron skillet or regular skillet with 2–3 tablespoons of avocado oil (or high-temperature cooking oil of choice).
Step 5
Make ¼ cup patties from the fritter mixture using your hands. Lay zucchini patties gently on hot cast iron and cook for 3–5 minutes until firm.
Step 6
Flip fritters and cook for 2-3 minutes until golden brown. Serve fresh with herb-garlic aioli.
Step 7
Make Herb-Garlic Aioli:1. Combine garlic-herb aioli ingredients in a small bowl. Refrigerate until needed.