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4 from 1 vote

Zucchini Fritters with Roasted Garlic & Charred Scallion Aioli

These fritters are crispy on the outside and soft on the inside. Serve them with a smokey aioli for the perfect summer side dish.
Prep Time1 hour 30 minutes
Cook Time10 minutes
Total Time1 hour 40 minutes
Course: Side Dish
Cuisine: American
Servings: 6 fritters

Ingredients

For the aioli:

  • 1 cup homemade mayo
  • 1 head garlic
  • 3 scallions
  • ½ lemon, juiced
  • Pinch of salt
  • Pinch of black pepper

For the Zucchini Fritters:

  • 2 cups zucchini, grated about 2 small zucchinis
  • cup almond flour
  • 1 tbsp coconut flour
  • 1 large egg
  • 1 scallion, finely chopped
  • 1 tsp salt
  • 2 tbsp avocado or olive oil for cooking the fritters

Instructions

For the Ailoi:

  • Preheat the oven to 375 degrees. Cut off the top of the head of garlic (see picture above) and place on a piece of aluminum foil. Drizzle with olive oil, fold up the foil around the head of garlic and place in the oven. Bake for about 1 hour or until the garlic is golden brown
  • While the garlic is roasting in the oven, char the scallions on the grill. Or once the garlic is done cooking, rub a small amount of oil on the scallions and place under the broiler. Broil until golden brown and the green part starts to char
  • Finely chop the charred scallions and place in a boil. Add the roasted garlic by squeezing each clove of garlic out of the head and into the bowl with the scallions. Add the remaining aioli ingredients and mix very well. Cover and place in the refridgerator for one hour

For the Zucchini Fritters:

  • Grate the zucchini with a cheese grater and place in a bowl. If possible, use a strainer placed over a bowl (see the picture above). Sprinkle with half of the amount of salt. Allow the grated zucchini to rest for 10-15 minutes. The salt will draw out excess liquid from the zucchini. Don't worry about washing the salt away or anything like that. The salt adds to the seasoning of the fritter
  • Once the zucchini has sweated, place in a cheesecloth and squeeze removing any excess liquid. The key is to remove as much liquid as possible. Place the zucchini into a clean bowl along with the other fritter ingredients. Mix well
  • Add 1-2 tablespoons of avocado or olive oil to a medium sized cast iron or skillet and heat over medium heat. Add ¼ cup of the fritter mixture to the palm of your hand and roll into a ball. Press down with the palm of your hand forming a patty and place on the hot pan. Continue with the rest of the mixture. Brown on each side, about five minutes or until golden brown. Flip and repeat on the oother side
  • Remove the fritters from the pan and allow them to cool slightly before serving. Serve with the Roasted Garlic & Scallion Aioli. Enjoy!