Description
Try these mouthwatering gluten-free zucchini fritters for a healthy breakfast that’ll keep you full and satisfied while promoting gut health. This recipe easily scales up or down and leftovers make a yummy snack. Don’t forget the avocado gremolata–this creamy spread is fresh, vibrant, and borderline addicting–the perfect accompaniment.
Ingredients
For the Zucchini Fritters:
2 medium zucchini (about 7″ long), with skins, finely grated
2 pasture raised eggs, whisked
1 medium shallot, finely chopped
1 heaping tablespoon almond flour
1 heaping tablespoon gluten-free flour such as Bob’s Red Mill 1:1 Gluten-Free Baking Flour (see note)
1 heaping tablespoon ground flax
1 teaspoon dried basil
1/4 teaspoon mineral salt + a pinch
6–10 spins fresh pepper
1–2 tablespoons avocado oil
For the Avocado Gremolata:
1 cup organic flat leaf parsley (about half of 1 large bunch), biggest stems removed
1/2 of a ripe avocado
2 cloves fresh garlic, or 1/4 teaspoon granulated garlic (see note)
Zest and juice from 1/2 of 1 lemon
1/4 cup avocado oil
Large pinch of mineral salt
3 drops liquid stevia (optional – see note)
Instructions
For the Gluten-Free Zucchini Fritters
Prep the Zucchini: Using the small side of a box grater, or the shredding attachment on a food processor, grate the zucchini. Add it to a small mixing bowl with a pinch of salt and allow it to sit for 10 minutes to release excess water. Then using a mesh strainer and/or your hands, squeeze as much of the excess water out of the grated zucchini before placing it back in the bowl.
Make the Batter: While the grated zucchini rests, whisk the eggs and chop the shallot. Combine the flours, flax, dried basil, salt, and pepper in a small bowl. Add the eggs, shallot, and flour mixture to the drained zucchini and stir until a thick batter forms.
Cook the Fritters: Heat 1 tablespoon of oil in a large skillet on medium-low heat. Pour scant ¼ cup scoops of the zucchini batter into the pan, smoothing slightly to make a small pancake. Cook for 3-5 minutes or until golden brown, then flip and cook for about 3 more minutes. Depending on the size of your pan you may need to cook them in batches. Keep cooked fritters warm.
While the zucchini fritters cook, make the gremolata.
For the Avocado Gremolata
Prep the Produce: Wash the parsley, pat dry, and remove the largest stems. Halve the avocado. Crush, peel, and finely chop the garlic if using fresh. Zest and quarter the lemon, removing any seeds.
Make the Gremolata: Combine all ingredients in a small food processor or high-speed blender and blend until smooth and creamy. Stop to scrape the sides of the bowl several times for the best consistency. Add more lemon juice and/or oil until the desired consistency and flavor are reached. Set aside in an airtight glass container.
Plate and Serve: Top each fritter with a spoonful of avocado gremolata and serve warm with a side of Oven-Baked Turkey Bacon for a delicious breakfast. They also go well on a bed of simple salad greens with sliced heirloom tomatoes, tossed with Sweet Onion Dressing
Store leftover zucchini fritters in the refrigerator in a glass container or silicone pouch for up to 3 days. Extra gremolata should be stored in a small, airtight glass container and will stay fresh for 3 days.
Notes
If you can’t tolerate fresh garlic, a) blanch it in boiling water for 30 seconds before processing, or b) use ¼ teaspoon granulated garlic instead. Both will impart a subtler garlic flavor to the gremolata and won’t be as irritating.
If you get a bitter lemon, 2-3 drops of liquid stevia or Pure Liquid Monk Fruit Drops will do wonders to balance the flavor without making the avocado gremolata sweet. You can also use raw honey if preferred, but just a drop.
