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 : a community cookbook which was released one year ago! This AMAZING 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 fully freezer-friendly! (Hint: If you’re thinking of purchasing the e-book, use code OCTOBER2018 for a 25% discount until the end of the month! Don’t miss it!)
Since it’s the Anniversary of the book release, I thought it would be fitting to share these Zucchini Fennel Fritters (which were exclusive to the book for the first year) so that you can get a taste for what you’re missing!
Zucchini Fennel Fritters (Makes approx. 16 fritters)
2 cups zucchini, grated
1 cup fennel bulb, grated
1 medium carrot, grated
¼ cup onion, chopped fine or minced
Zest of one lemon
2 Tbsp fresh herbs, chopped fine (try parsley, mint, basil)
4 Tbsp avocado or olive oil
½ cup coconut flour
½ cup tapioca starch
½ tsp sea salt
½ tsp turmeric (optional)
1 gelatin egg* (Vegan option: use 1 flax or chia egg**)
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.
*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 (looking for gelatinous/gluey texture)
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
Don’t forget to use code OCTOBER2018 for a 25% discount from now until the end of October!