Zucchini Fritters with Herb-Garlic Aioli

Zucchini Fritters with Herb-Garlic Aioli might be just the side dish you are searching for. For 60 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 19g of fat, and a total of 215 calories. This recipe serves 8. It is a good option if you're following a gluten free diet. 521 person were impressed by this recipe. A mixture of salt, egg, fresh sage, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by The Roasted Root. From preparation to the plate, this recipe takes roughly 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 37%. This score is not so super. Similar recipes include Zucchini-Herb Fritters with Garlic Yogurt, Crab Fritters with Herb Salad and Meyer Lemon Aïoli, and Zucchini Crab Fritters With Grapefruit Aioli.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 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. 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.

 

Step by step:

1. Rinse, trim, and grate the zucchini using a box grater.

2. Place the shreds in a colander and sprinkle salt over the shreds.

3. 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.

4. Add the shredded zucchini to a different bowl and whisk in the lightly-beaten egg.

5. 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.

6. 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 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.

7. Combine all ingredients for the aioli in a small bowl and stir together well.

8. Add salt or additional lemon juice to taste.

9. Serve the fritters fresh from the skillet with herb-garlic aioli.

Nutrition Information:

covered percent of daily need