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 sieved zucchini shreds with salt. Place courgette in colander over sink and drain for 1 hour to remove excess liquid. 

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Avoid this by squeezing shredded zucchini's water using paper towels or cheese cloth. You may need 1-2 tablespoons more flour because this method removes less liquid.

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In a bowl, combine gluten-free all-purpose flour, freshly grated parmesan cheese, and a pinch of salt.

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In another large bowl, whisk the egg and minced garlic, then add the shredded zucchini and mix well. Add the dry flour to the zucchini bowl and whisk.

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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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Make ¼ cup patties from fritter mixture by hand. Carefully cook zucchini patties in cast iron for 3–5 minutes until firm. Golden brown fritters. Use fresh 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