I just love how these Zucchini Fritters are crispy on the outside but soft on the inside. This was one of the first recipes I came up with when I first thought about starting a food blog back in 2016. I came up with the recipes but my husband actually came up with the fritter and aioli flavor combo.
At first, I didn't know how charred scallions would taste, but after grilling them and mixing them with roasted garlic and mayo, I knew it was exactly what the fritters needed. The aioli is a nice creamy contrast to the crispy fritters. The smokiness of the scallions isn't necessarily subtle, but it's not overwhelming. I think there's a perfect about of that "fresh off the grill" flavor.
A couple notes about Zucchini Fritters:
Squeeze the heck out of the zucchini:
Once the zucchini is grated and has sat with salt on top for a bit, make sure you squeeze the heck out of it. Like seriously squeeze hard. I have my husband do this for me because he's stronger and can get more of the liquid out of the zucchini then I can. Getting as much liquid out os possible will make sure you get that nice crispy outside.
Allow the aioli to chill:
In the recipe I recommend allowing the aioli to chill in the fridge for one hour before serving. I highly suggest it so the garlic and scallions can marinate in the mayo. Allowing flavors to just relax and settle will help increase the flavor. The aioli requires a few steps but I promise it's worth it. If it helps, it can also be made a few days in advance.
SAVE TO PINTEREST!
Looking for more easy vegetable dishes? Make sure to check out these recipes:
Zucchini Fritters with Roasted Garlic & Charred Scallion Aioli
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
- ⅓ 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
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!