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Paleo Zucchini Fritters with Pesto Aioli

Paleo Zucchini Fritters

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 fritters
Course: Appetizer, Side Dish, Snack
Ingredients Method Notes

Ingredients
  

  • 2 large zucchinis (or 4 small zucchinis)
  • ½ cup cassava flour (Can add more as needed, I use Otto's)
  • 2 eggs
  • 1 tsp garlic powder
  • 1 tbsp Italian seasoning
  • 1 tsp onion powder
  • 2 tsp salt, divided
  • ¼ tsp black pepper
  • 4 tbsp avocado oil, for frying (Can add more as needed)

Method
 

  1. Shred zucchini, spread out on a towel and top with 1 tsp salt to absorb moisture. Let sit for 10 minutes.
  2. Wring out zucchini in a cheese cloth, towel or nut milk bag. The drier the better!
  3. In a large bowl, combine flour, eggs and seasonings.
  4. Mix zucchini into the large bowl with the flour, egg and seasonings until fully combined.
  5. Add half of the oil to a skillet on the stove over medium heat and wait until hot.
  6. Roll zucchini mixture into 8 balls the size of meatballs or golf balls. If they are too wet, add a little more flour, 1 tbsp at a time.
  7. One by one, add the zucchini balls to the skillet. Flatten with a spatula or spoon and cook until golden on each side, about 3-5 minutes per side. Add avocado oil as needed and repeat with the remaining zucchini balls.
  8. Once each fritter is done, move to a cooling rack and remove excess oil with a towel.
  9. Serve warm with Pesto Aioli!

Notes

To reheat leftovers, an air fryer or conventional oven works best to re-crisp the fritters.