AIP,  Appetizers,  Paleo,  Recipes,  Vegan,  Veggies

Zucchini Fennel Fritters | Love Your Veg!

Searching high and low for a pumpkin-spice-free recipe? I gotcha covered! In this loose take on the traditional latke, mild fennel pairs deliciously with zucchini and herbs in this veggie-packed fritter. The ingredients are easily customizable, and easily made vegan or AIP (see notes), so go ahead and get creative! Tasty served hot or cold, with guacamole or a little squeeze of lime juice, these Zucchini Fennel Fritters can be fried in a pan or baked in the oven – your choice!

This yummy recipe was originally created for Freezer Cooking for the Paleo AIP . This AMAZING community recipe e-book was compiled by 30 of your favourite AIP bloggers (including me!), and contains over 120 recipes – 100% of which are fully AIP and freezer-friendly!

Zucchini fennel fritters, with greens

Zucchini Fennel Fritters

Makes 16 fritters

2 c. zucchini, grated
1 c. fennel bulb, grated
1 medium carrot, grated
1/4 c. onion, minced
zest of 1 lemon
2 Tbsp fresh herbs, minced (parsely, basil, mint, etc.)
1/4 c. coconut flour
1/2 c. tapioca flour
1/2 tsp sea salt
1 tsp turmeric, optional
*1 gelatin egg (**Vegan option: use 1 chia or flax egg)

*Gelatin Egg: 1 Tbsp gelatin bloomed in 3 Tbsp hot water, then whisked until frothy and free of lumps
**Flax or Chia Egg: 1 Tbsp ground flax/chia mixed with 2-3 Tbsp warm water until gelatinous

Grate vegetables either by hand or in a food processor. Place them in cheesecloth or 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).

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.

Alternatively:  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 freezing.

Zucchini fennel fritters, lime and greens

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.

If you’re still on the fence about treating yourself to the e-book, here are some other sample recipes included in Freezer Cooking for the Paleo AIP:

     Ginger Lime Borscht
     Savoury Prosciutto Date Cups
     Shredded Chicken Empanadas
     Healing Smoothie Packs
     Maple Breakfast Sausage
     “Magical” Chicken & Vegetable Soup
     Taro Breakfast Porridge with Blueberries
     Deconstructed Cabbage Rolls
     Moroccan Shepard’s Pies

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