Zucchini Fritters with Garlic Aioli

It’s Foodie Friday! If you find your garden overflowing with zucchini or neighbors dropping off vegetables on your doorstep in the dead of the night, we’re here to help with your zucchini overpopulation issue! This recipe for Zucchini Fritters with Garlic Aioli is also a great way to take advantage of fresh zucchini from the farmers’ market.
The aioli recipe will make far more than you need for topping your fritters. Leftover aioli makes great chicken or egg salad or is a great dipping sauce for veggies, or grilled fish or chicken. You can also use it however you would use mayonnaise.
Zucchini Fritters
2 medium zucchini, shredded
1 small onion, shredded
1 egg
1/2 C almond flour or almond meal
1 tsp ground mustard
Salt and pepper
Olive oil, for frying
Shred zucchini using a box grater or food processor. Place in a colander in the sink or over bowl and sprinkle with about 1/2 tsp of salt. Let stand for 10 minutes, then place zucchini in the center of a clean kitchen towel and wring out to remove as much water as possible. Add zucchini to a mixing bowl along with onion, egg, almond flour, ground mustard, and about 1/2 tsp each salt and freshly ground black pepper. Mix until combined.
Add a couple tablespoons of olive oil to a large non stick skillet (enough to barely coat the bottom) and heat over medium until the oil is shimmering. Scoop out 1/4 cup of the zucchini mixture onto the hot skillet for each fritter and flatten into a pancake shape, leaving space in between fritters. (A 1/4 cup dry measuring cup is handy to portion the fritters, as you can use the bottom of the measuring cup to smoosh the fritter.)
Fry for 2-3 minutes until golden on the first side, then flip and fry another 2-3 minutes until golden and cooked through. Remove to a serving plate. Work in batches as necessary to avoid crowding the fritters. Add more olive oil as needed.
Makes 8-10 fritters.
Garlic Aioli
1 egg*
2 tablespoons lemon juice
1 1/4 cup light tasting olive oil, divided
1/2 tsp salt
1 small clove of garlic, finely minced
1/2 tsp ground mustard
Place the egg and lemon juice in a blender or food processor (or in a mixing container if using an immersion blender) and allow to come to room temperature. Add 1/4 cup of the olive oil, salt, garlic, and ground mustard and blend until mixed.
Very, very, very slowly stream in the remaining 1 cup olive oil while blending the aioli. This step should take at least 2 minutes.
*Yes, this aioli recipe calls for a raw egg. We recommend using a pasteurized egg to reduce the risk of food borne illness. If this makes you uncomfortable, skip the aioli and try doctoring store bought mayo up with a little good olive oil and garlic.

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