This post is sponsored by Hampton Creek.
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.
Have you guys tried Hampton Creek‘s Just Mayo yet? Here’s the gist: it’s eggless, sustainably produced, is healthier for you than regular mayonnaise, and yes, it tastes better than regular mayonnaise. I have much to say about it. Follow me.
Historically, I have been the opposite of a mayonnaise fan. So when Hampton Creek asked if I wanted to try their mayo, I was a liiiiiittle (read: very) hesitant until I sufficiently stalked them through articles and YouTube videos. Guys. check. them. out.
The company is absolutely fascinating from a business and ethical standpoint. Both my inner business nerd and my outer granola cruncher went berserk while I was studying up on them, so I decided to give the mayo a whirl. And was very pleasantly surprised. Just Mayo has a thick, creamy, jiggle-free texture with a great tang, making it ideal to use as a spread or add to dipping sauces. It comes in a regular version, Garlic, Chipotle, and Sriracha – fun flavors for everyone!
I can’t not tell you more. So I’m going to tell you more.
Cue the science-speak. The skinny on Hampton Creek is they have indexed the molecular properties of hundreds of thousands of plants worldwide in order to determine whether they can be used as replacements for less sustainably-grown ingredients. The company has identified 13 plants that can be used to create healthier, more affordable, and sustainable foods, one being the Canadian yellow pea. The yellow pea protein takes the place of eggs in Hampton Creek mayo, and it’s more cost-effective to produce than eggs.
The company continues to develop new products (next up for release is their Just Cookies) using efficiently-produced plants, and holds strong to quality and environmentally-friendly practices. PLUS (more business-speak), Bill Gates is one of the investors in the company, Oprah endorses them, and they’re the number one best-selling mayo in Whole Foods. Everyone go Hampton Creek, cuh-ray-zee!
Although I was tempted to simply dip the fritters in the Sriracha Just Mayo, I decided to throw together some ingredients to make a zesty herb aioli. I added parsley, sage, and lemon juice to the Garlic Just Mayo, which was a fabulous dipper. You can use any of your favorite herbs, like basil or cilantro for the recipe, so go herb-wild.
You can connect with Hampton Creek on Facebook, Twitter, or Pinterest and stay tuned for the release of their upcoming products.
Grab these fritters with your face.
Ingredients
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 meal/flour
- 2 tablespoons ground flax seed
- 3 tablespoons 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 Hampton Creek Garlic Mayo
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh sage finely chopped
Instructions
Prepare the Gluten Free Zucchini Fritters
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Rinse, trim, and grate the zucchini using a box grater.
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Place the shreds in a colander and sprinkle salt over the shreds.
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Place the colander over the sink and allow zucchini to drain for 1 hour in order to remove any water.
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In a mixing bowl, whisk together the almond meal, flax seed, all-purpose flour, and parmesan cheese.
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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.
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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.
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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:
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Combine all ingredients for the aioli in a small bowl and stir together well. Add salt or additional lemon juice to taste.
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Serve the fritters fresh from the skillet with herb-garlic aioli.
Super intrigued by this mayo!! I’ve never noticed it on the shelves before, but def hunting some down the next time I go to the store.
Also, these fritters. Yesssss….a big fat, giant, yes!!!
So glad you like the fritters, Kelli! And definitely try the mayo! It’s really an amazing product. And that says a lot coming from a non-mayo person like me 😀
I’m SO intrigued by that mayo! I’m a mayo fan, but I realllly try not to be. Love that this is more sustainable and healthier. I’ll have to look for it next time I’m in a real town with a real grocery store (i.e., whole foods). In the mean time, I’ll just start devouring a batch of these fritters. I’ll eat just about anything in fritter form, even more so if zucch and parm are involved.
YES! You will love Hampton Creek’s mayo! FYI, you can get the mayo from other grocery stores besides Whole Foods. Safeway carries it, and it will be available in WalMart next week 😀 Let me know when you try it!!
Wow, these look incredible! I need to try that mayo!
Thanks so much, Matt! Hope you enjoy the mayo – it’s seriously amazing stuff! All of the flavors are awesome, and I just used the chipotle for a salad dressing yesterday. So good!
I actually have a jar of Hampton’s Just Mayo in my fridge right now! Too funny.
One of their reps was chatting me up at Whole Foods one day so I decided to give a try. It’s pretty good and I think it’s actually vegan too but the rep told me the company is careful not to label it as such since they’re trying to appeal to everyone, not just vegans.
But I digress. I want to smash my face into that stack of fritters!! I’m confident that I would beat your record and consume them in 1.3 seconds flat.
YES! I’m glad you’re acquainted with HC. I had the exact same experience at the Whole Foods in Reno – the rep was full of info about the company – really interesting stuff. I understand them not wanting to use the term “vegan” because it really is a great mayo all around that anyone can dive into, and sometimes vegan replacements are construed as tasting different from “the real thing…” but this mayo tastes puh-retty legit!
P.S. lets go to all the Whole Foodsssss and get all the samples 😉
Oooohh… I love fritters, particularly with zucchini! I’m with ya, zucchini continues to be on my weekly agenda! No slowin down here yet! And that aioli just puts the recipe over the top!
Thanks for letting me know about the mayo. It sounds like a company I’d like to support!
Thank you, Julia, for sharing your delicious recipe!
Aww thanks, Traci! I’m glad you’re interested in Hampton Creek. Seriously, anyone who loves good business talk and/or is environmentally and/or health conscious should be aaaaall about HC…so essentially, everyone, ha!
So, what you are saying is that this mayo has pea in it instead of eggs. Hmmm…interesting. On another note, we’re spaghetti squashing our spaghetti tonight, meaning no pasta. I’m sort of channeling my inner Julia.
You got it. It’s an egg-free mayo, which honestly bodes way better with me, and I much prefer the texture of HC over the ::cough, cough:: leading brand ::cough, choke::
Let me know how the sketti squarsh goes! You’re making me want to roast one for dinner!!! xo
How much flax seed?
Oops, sorry about that, Karen. 2 tablespoons! I went ahead and updated the recipe. Thanks so much for the catch!
Ohh I like the sound of this mayo + company! Going to have to give them a whirl. 🙂 And that stack of fritters is for me right? Love it!
Oh I’ll have to look for Hampton Creek products. So cool! Still rocking zucchini over here too. It’s never ending!!
Woop woop! #zucchinifordays! Let me know if you make the fritters and if you get a hold of some Hampton Creek!
I am frittering about fritters tomorrow on my blog!!!! Great minds! I am holding on to summer too, fresh corn and zucchini forever I am not ready. I made little bally fritters not the flat ones. But I loooove the idea of a fritter sandwich. Think I said fritter enough in this comment? Ha!
I just rushed over to your site to check out your fritters. They look amazing, dear! Corn + chicken all fried up? That’s my jam! Will definitely be trying your fritters, and heck no, you can never use the word fritter too much in one comment. Fritter 😀
Nutrition Information?
Hi there! I don’t provide nutritional information in terms of calories, grams of fat and protein, etc., but you can plug the recipe into a general online calorie counter in order to get the info you’re looking for 😀
These look ah-may-zing. I keep pinning fritters like these (especially Andrea’s cauliflower fritters)… time to make em!
I’m normally not that into mayo…but THESE FLAVORS! Wow. So crazy.
Also, I am so not ready to say goodbye to zucchini yet. Yay for fritters!
The fritters look amazing! even though I’m not a Mayo fan , these are some interesting flavors!
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