Best Zucchini Fritters With Garlic Aioli Dipping Sauce Recipes

ZUCCHINI FRITTERS WITH HERB-GARLIC AIOLI

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.

THE BEST ZUCCHINI FRITTERS EVER

Steps:

• In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley.
• Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.

ZUCCHINI FRITTERS WITH GARLIC AIOLI DIPPING SAUCE RECIPE - (4/5)

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.