Zucchini Fritters with Garlic Mayo
A great and versatile way to use zucchini. These fritters can be a quick snack, a base for a brunch eggs benny, a crispy side to a meal or even made into a veggie burger!
Zucchini Fritters with Garlic Mayo
Chef Kai
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
A very simple recipe that can be adapted in many ways.
A great and versatile way to use zucchini. These fritters can be a quick snack, a base for a brunch eggs benny, a crispy side to a meal or even made into a veggie burger!
Ingredients
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2 Medium Sized Green Zucchini (Grated)
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1 Egg (Beaten)
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1 Bunch of Green Onions (Chopped)
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1 Mini Red Bell Pepper (Diced)
2 Cloves of Garlic (Minced)
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2 Sprigs of Basil (Chopped)
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¼ Cup of Shredded Parmesan Cheese
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¼ Cup of of White Flour
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2 Tbsp of Canola Oil
Salt and Black Pepper to Season
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Garlic Mayo
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Sunflower Shoots to Garnish
Directions
Wash and dry your zucchini, using a box grater with the large hole size, grate your zucchini into a colander.
Add salt and gently toss to combine; let sit for 10 minutes. Gently squeeze to drain zucchini completely.
In a large bowl, combine zucchini, green onion, bell pepper, basil, garlic, parmesan cheese, flour and egg; season with salt and black pepper.
Heat canola oil in a large skillet over medium heat. Scoop tablespoon of batter for each fritter.
Cook each side until golden brown.
Serve with a dollop of garlic mayo and garnish with sunflower shoots.
Recipe Note
You can add grated potatoes into the mix for a little more texture. Try using rice flour instead of wheat flour to make it gluten free!
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