Zucchini Fritters with Roasted Garlic Aioli
Zucchini fritters full of garlic and basil and topped with a creamy roasted garlic mayonnaise.
Equipment
- Cast Iron or other heavy skillet
- grater
Ingredients
For the Zucchini Fritters:
- 2 cups zucchini, coarsely grated
- 3 eggs
- ⅓ cup flour
- ⅓ cup plain dried breadcrumbs
- ½ cup Parmesan cheese, grated
- 3 cloves minced garlic
- 6 tbsp. chopped basil
- 1 tsp. kosher salt
- ¾ tsp. black pepper
- 1½ cups olive oil or veg
For the Roasted Garlic Aioli:
- 12 large cloves of garlic
- 4 tbsp. extra virgin olive oil
- ½ tsp. black pepper
- 2 tsp. lemon juice
- ½ cup mayonnaise
Instructions
For the Zucchini Fritters:
- In a large mixing bowl mix together all the ingredients, except for the oil. Let the mixture rest in the refrigerator, covered, for 30 minutes.
- Heat a ¼ inch of oil in a large cast iron skillet. The oil is hot enough when a little bit of batter dropped in starts to sizzle immediately.
- Form each fritter by scooping up 2 tablespoons of batter, and then placing it in the hot oil. Flatten each fritter with the back of a spoon. Fry them on both sides until they are golden brown. Fry about 8 at a time and then drain them on a wire rack.
For the Roasted Garlic Aioli:
- Preheat oven to 400°.
- Place the oil and garlic in a ceramic ramekin, cover tightly, and bake for one hour.
- Process all the ingredients in a food processor.
Nutrition
Calories: 70kcal
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