Whole30 & Paleo Zucchini Fritters with Pesto Aioli
The following recipe and photography were provided by our partner, Kayla Breeden Falconer of Kayla’s Kitch and Fix.
Fritters are more fun with vegetables!
You may think I’m crazy calling vegetables “fun” since many of us are conditioned to fritters filled with the sweet sugary goodness of apples, peaches and cherries, but I have a feeling just one of these fritters will have you seeing veggies from my point of view!
Made from Paleo and Whole30 compliant ingredients like fresh zucchini. cassava flour, eggs and spices, these fritters are flavorful in their own right, but who could resist a delicious partner for dipping?
These fritters would be delicious with any vibrant dipping sauce, but the fresh basil and creamy avocado mayo in my homemade Pesto Aioli compliments the crunchy texture perfectly.
Served as a snack, appetizer or light vegetarian dinner, get your daily dose of veggies with these crispy cakes.
Whole30 & Paleo Zucchini Fritters with Pesto Aioli
Servings: 8 Fritters
Ingredients
For the Zucchini Fritters
- 2 large or 4 small zucchinis
- 1/2 cup cassava flour (add more as needed)
- 2 Heinen’s cage free eggs
- 1 tsp. garlic powder
- 1 Tbsp. Italian seasoning
- 1 tsp. onion powder
- 2 tsp. salt, divided
- 1/4 tsp. black pepper
- 4 Tbsp. avocado oil, for frying (add more as needed)
For the Pesto Aioli
- 1/4 cup Primal Kitchen avocado oil mayo
- 1/2 cup basil leaves, packed
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. pine nuts
- 1 small garlic clove
- 1/4 tsp. salt
Instructions
- Shred the zucchini, spread it out on a towel and top with 1 tsp. of salt to absorb the moisture. Allow to sit for 10 minutes.
- Wring out the zucchini in a cheesecloth, towel or nut milk bag. The drier the better!
- In a large bowl, combine the flour, eggs and seasonings.
- Add the zucchini and mix until fully combined.
- Add half of the oil to a skillet over medium heat and wait until hot.
- Roll the 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.
- 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 more avocado oil as needed and repeat with the remaining zucchini balls.
- Once cooked, transfer the fritters to a cooling rack and remove any excess oil with a towel.
- Combine the basil, olive oil, pine nuts, garlic and salt in a food processor. Blend until combined.
- Mix together the pesto & mayo.
- Serve immediately while the fitters are still warm.
Note: To reheat leftovers and maintain crispness, an air fryer or conventional oven works best. If the oil separates in the aioli, simply stir until re-combined.
