Recipes

Zucchini Fritters with Lemon Horseradish Aioli Served on Spring Salad with Citrus Vinaigrette

Text Size

Pair these recipes together for an outstanding starter or make them separately to enjoy on their own.

Zucchini Fritters

Yields 8 servings
Prep and Cook Time 15-20 minutes

Ingredients
1 ½ cup coarsely shredded zucchini
1 tsp. kosher salt
1 tsp. fresh minced garlic
1 tsp. Cajun seasoning blend
2 large eggs
2 scallions, finely diced
½ cup Gluten-free bread crumbs

Place shredded zucchini in a medium size bowl, salt with kosher salt and allow to sit, the salt will draw moisture out of the zucchini the longer it sets. In a medium size mixing bowl combine, the fresh garlic, Cajun seasoning, eggs, and scallions-whisk together well. Squeeze the moisture out of the zucchini shreds by using a towel and twisting. Mix the gluten-free bread crumbs and dry zucchini into the egg mixture.

Heat olive oil in a large skillet. Scoop by tablespoonful’s into hot oil, pressing lightly to flatten. Brown on both sides and cook fritters until heated through.

Nutrition
Calories 82
Total Fat 4.6
Sodium 376
Total Carbohydrates 7.0
Protein 3.5

Lemon Horseradish Aioli

Yields 12 servings
Cook & Prep Time 15-20 Minutes

Ingredients
2 egg yolks, pasteurized
2 Tbsp Lemon juice
1 Tbsp Dijon Mustard
1 tsp Horseradish
1 ½ cups olive oil
Salt and pepper to taste

Beat eggs in stand mixer for 4 minutes; until thickened and light in color. Add the lemon juice, Dijon, and horseradish and mix thoroughly. With the mixer running, in a narrow stream, slowly incorporate the oil, stopping periodically to ensure total emulsification. Once all the oil is incorporated, taste for seasoning and add salt and pepper as needed.

Nutrition
Calories 271
Total Fat 29.7
Sodium 34
Total Carbohydrates .01
Protein 1.3

Spring Salad with Citrus Vinaigrette

Yields 20-24
Cook & Prep Time 15-20 Minutes

Ingredients
20-24 cups Spring Mix or Arugula
2 cups shredded carrots
2 cups sliced red onion
2 cups cherry tomatoes
1 tsp lemon zest
¾ cup lemon juice
2 Tbsp Agave Nectar
1 cup olive oil
Salt and Pepper to taste

In a large bowl, toss together the Spring Mix or Arugula, carrots, red onion, and tomatoes. Set aside.

To make the vinaigrette, use a whisk and mixing bowl, or a blender, combine the lemon zest, lemon juice, and agave nectar. While whisking, slowly stream in the olive oil until emulsified.

Toss the salad mix in the citrus vinaigrette and serve immediately.

Nutrition
Calories 137
Total Fat 10.3
Sodium 59
Total Carbohydrates 8.8
Protein 5.1

Share

Comments