Zucchini Fennel Fritters | Love Your Veg!

Method

• Grate vegetables either by hand or in a food processor. Place them in cheesecloth or mesh sieve and squeeze out as much water as you can – this is imperative to prevent soggy fritters!
• Mix in the onion, lemon zest, and herbs. Add the oil, then add flour and seasonings. Finally, whisk up gelatin egg* (or flax/chia egg**) and fold into mixture, making sure fully incorporated.
• Using hands, pat mixture into small patties, about the size of a silver dollar (don’t make too thin or they will fall apart when you try to flip them).
• Frying Method: Add a little avocado oil to a skillet and heat on medium heat. Once hot, add a few patties at a time and fry for 2-3 minutes each side until browned and crispy, and then flip over carefully. Once both sides are cooked, transfer fritters to a plate or cooling rack with paper towel to absorb the extra oil.
• Oven Method:  Preheat oven to 400F and prepare a baking sheet with greased parchment paper. Bake fritters at 400F for 40-45 minutes, flipping carefully halfway through, until crispy on each side. If desired, place under broiler for a couple minutes each side to brown and crisp further.
• Serve hot, or fully cool for storing in the fridge or freezer.
• To Freeze:  Once fully cooled, layer fritters in a glass container between sheets of parchment paper. They will keep in the freezer for a couple months. To serve, take out desired number of fritters and place directly on a lined baking sheet. Bake at 400F for 15-20 minutes. Serve warm with your favourite AIP dressing or guacamole, or on a bed of greens with a wedge of lemon or lime.