Zucchini Fritters with Herb-Garlic Aioli Recipe

Fresh and easy gluten-free zucchini fritters for appetisers or sides! Remember the aioli!


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


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.

Step 8

See Also

See Also

Healthy Blueberry Breakfast Bars Recipe