Gluten-Free Zucchini Fritters with Creamy Avocado Gremolata - Chelsea L Allard

Ingredients

• For the Zucchini Fritters:
• 2 medium zucchini (about 7″ long), with skins, finely grated
• 2 pasture raised eggs, whisked
• 1 medium shallot, finely chopped
• 1 heaping tablespoon almond flour
• 1 heaping tablespoon gluten-free flour such as Bob’s Red Mill 1:1 Gluten-Free Baking Flour (see note)
• 1 heaping tablespoon ground flax
• 1 teaspoon dried basil
• ¼ teaspoon mineral salt + a pinch
• 6-10 spins fresh pepper
• 1-2 tablespoons avocado oil
• For the Avocado Gremolata:
• 1 cup organic flat leaf parsley (about half of 1 large bunch), biggest stems removed
• ½ of a ripe avocado
• 2 cloves fresh garlic, or ¼ teaspoon granulated garlic (see note)
• Zest and juice from 1/2 of 1 lemon
• ¼ cup avocado oil
• Large pinch of mineral salt
• 3 drops liquid stevia (optional – see note)