Zucchini Fennel Fritters | Love Your Veg!
Searching high and low for a pumpkin-spice-free recipe? I’ve 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!
Freezer Cooking for the Paleo AIP
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!
This recipe is completely AIP-elimination-phase compliant if you are on the Autoimmune Protocol.
The fritters may be made vegan by using a flax or chia egg instead of a gelatin egg (see notes below).
DO NOT skip the first step of squeezing the water out of your zucchini! If your fritters are too wet, they won’t stay together properly and will remain soggy.
Methods for frying on the stove top or baking in the oven included below.
Zucchini Fennel FrittersCourse: AIP, Appetizers, Paleo, Recipes, Vegan, Veggies
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 – see notes below)
- 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.
- *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.
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