ZUCCHINI FRITTERS WITH HERB-GARLIC AIOLI
A fresh and simple recipe for gluten-free zucchini fritters that makes for a great appetizer or side dish! Don't forget that aioli!
Provided by Julia
Categories Appetizer
Time 30m
Number Of Ingredients 16
Steps:
- 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.
- 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.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
ZUCCHINI FRITTERS WITH GARLIC AIOLI DIPPING SAUCE RECIPE - (4/5)
Provided by davidv
Number Of Ingredients 20
Steps:
- Directions: To prepare the fritters, heat the oil in a heavy-bottomed pot until it reaches 350°F. Line a rack with two layers of paper towels. Place the onion, zucchini, and yellow squash in a mesh colander and press down to squeeze out most of the liquid. Combine the flour, cheese, salt, pepper, and garlic powder in a large bowl and set it aside. In a separate bowl, beat the eggs until they're smooth, then add the cold beer and gently stir them together. Pour this mixture into the dry-ingredient mixture and stir until they're combined. Add the zucchini and onion and stir them to combine. Drop the zucchini batter into the hot oil by tablespoons. Fry them until they're golden brown. Use a slotted spoon to transfer them to the paper towel-lined rack. Serve them immediately. To prepare the sauce, toss the garlic cloves with the olive oil. Wrap the garlic cloves together in foil and bake them until they're tender, about 20 - 30 minutes. Let them cool until they're warm. Place the garlic into a food processor and purée it with the mayonnaise, lemon juice, pepper, and salt. Transfer the aioli to a bowl and stir in the chives.
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- Shred the zucchini. My preferred method, which I find to be the easiest and fastest for shredding zucchini, is to use the shredding blade of the food processor. You can also shred by using a box grater.
- Place the shredded zucchini into a thin kitchen towel and squeeze as much water out as you can.
- Place the squeezed zucchini into a bowl and add all the remaining ingredients except the olive oil. Lightly scramble the eggs in the bowl, then mix everything well until the mixture is moist and all ingredients are distributed.
- Heat a nonstick skillet over medium heat, and add 3 tbsp of olive oil. Use a 3Tbsp cookie scoop to portion mounds directly into the pan, then gently press down with a turner to flatten.
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- Place the shredded zucchini, sweet potato, and onion in a large strainer. Top with 1 teaspoon salt and mix it around with a large wooden spoon. Press down with your hands to begin draining some of the water from the vegetables. Let that sit in the sink for a few minutes. Meanwhile, line a large bowl with paper towels or a clean dish towel (easier to use a towel!). Place the vegetable mixture in the bowl and top with more paper towels or fold over the dish towel. Begin pressing down; you need to get out as much liquid as possible. Grab more paper towels or a new dish towel as needed. Note: you can also simply wring out the vegetables in the dish towel over the sink. Just keep wringing! Let the vegetables sit in the towels for 45 minutes, then press again. The goal is to remove as much moisture as possible. Otherwise, the fritters will be soggy. You will be amazed how much water you wring out!
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- Heat the oil in a skillet over medium-high heat. Once hot, use a fork to scoop up around 2 Tablespoons of the zucchini mixture (I always eyeball the amount). There may be liquid pooling in the bottom of the bowl, so make sure you use a fork so the excess liquid isn’t in your fritter. Place the mixture onto the hot skillet and flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes on each side. Transfer to a paper towel lined plate until finished.
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