Zucchini Fritters with Herb-Garlic Aioli are a delicious appetizer or side dish to celebrate zucchini season! Easy to make, so crispy, flavorful and an amazing way to use up zucchini!
Last call for zucchini! Have you had your fill yet?
Let me just answer that for you: no way, no how. Summer may have one foot out the door, but I’m hanging onto summer produce so long’s it’s at the grocery store.
In the words of Johnny Cash, you’ve got to know when to hold’em, know when to fold’em.
No one’s folding zucchini quite yet, folks. Not here.
I was in a savory pancake sort of mood, so I grated up some zucchini and cooked these fritters in the cast iron skillet. They come out with a nice crispy outside, and a softer pancake-y inside.
Almond meal and gluten free all-purpose flour are what bind these fritters together. The fritter batter is wet and sticky, but when placed in hot cast iron, it holds together nicely. Most importantly, they taste reaaaaal good.
I had half a mind to slap a thick slice of ham and cheddar cheese between two of the fritters and make a fritter sandwich out of them, but they lasted all of 3.2 seconds, so the sandwiches will have to wait until the next batch.
Don’t you just want to grab these fritters with your face? Who could blame you?
The way I see it, every fritter MUST come with a dipping sauce, just like every breakfast pancake must include some sort of topping or syrup. Which brings me to my next point: mayo.
You simply stir up the ingredients for the aioli dipping sauce in a little bowl, use it to lather up the fritters and enjoy!
Grab these fritters with your face.
For the Gluten Free Zucchini Fritters:
- 1 1/4 pounds zucchini squash, grated (2 medium)
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1/3 cup almond flour
- 2 Tbsp ground flax seed
- 3 Tbsp gluten free all-purpose flour*
- ½ cup parmesan cheese
- ¾ teaspoon salt
- 2 tablespoons to 3 grapeseed oil for cooking
For the Herb-Garlic Aioli
- ½ cup mayonnaise
- 2 cloves garlic, minced
- 1 Tbsp fresh lemon juice, to taste
- 1 Tbsp fresh parsley, finely chopped
- 1 Tbsp fresh sage or basil, finely chopped
- 1/2 tsp sea salt, to taste
- 1/4 tsp black pepper
Prepare the Gluten Free Zucchini Fritters
- Rinse, trim, and grate the zucchini using a box grater.
- Place the 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 water.
- In a mixing bowl, whisk together the almond meal, flax seed, all-purpose flour, and parmesan cheese.
- Add the shredded zucchini to a different bowl and whisk in the lightly-beaten egg. Pour the dry flour mixture into the bowl with the zucchini and stir to combine. Allow fritter mixture to sit for 5 to 10 minutes.
- Heat 2 to 3 tablespoons of grapeseed oil (or high-temp oil of choice) over medium heat in a cast iron skillet (or medium-high in a regular skillet), enough to generously coat the surface.
- Using your hands, form patties that are roughly ¼ cup each. Gently place them on the hot cast iron and allow them to cook until the sides begin to firm up, about 3 minutes. Carefully flip to the other side and cook an additional 3 minutes, or until fritters are cooked through.
Prepare the Herb-Garlic Aioli:
- Combine all ingredients for the aioli in a small bowl and stir together well. Add salt or additional lemon juice to taste.
- Serve the fritters fresh from the skillet with herb-garlic aioli.
*if the fritter mixture seems too wet, add 1 to 3 additional tablespoons of gluten-free flour, or until a thicker batter forms.
Nutrition InformationYield 8 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g