Prepare the Gluten Free Zucchini Fritters

Rinse, trim, and grate the zucchini using a box grater. You can also grate zucchini using the grater attachment on your food processor. 

Place the zucchini shreds in a colander and sprinkle salt over the shreds. Place the colander over the sink and allow zucchini to drain for 1 hour in order to remove any excess liquid. Note: if you want to skip this step, you can squeeze the excess water out of the grated zucchini using paper towels or cheese cloth. You may need to use 1-2 tablespoons of additional flour (if necessary) as this method won't get out quite as much liquid.

In a mixing bowl, whisk together the gluten-free all-purpose flour, parmesan cheese, and sea salt.

In a separate large bowl, whisk the egg and minced garlic together, then add in the shredded zucchini and mix well until combined. Pour the dry flour mixture into the bowl with the zucchini and stir to combine.

Heat 2 to 3 tablespoons of avocado oil (or high-temperature cooking oil of choice) over medium heat in a cast iron skillet (or medium-high heat in a regular skillet), enough to generously coat the surface. 

Using your hands, form patties out of the fritter mixture that are roughly ¼ cup each. Gently place the zucchini patties on the hot cast iron and allow them to cook until the sides begin to firm up, about 3 to 5 minutes. Carefully flip to the other side and cook for an additional 2-3 minutes, or until fritters are cooked through and are golden brown.

Serve the fritters fresh from the skillet with herb-garlic aioli.

Prepare the Herb-Garlic Aioli:1. Combine all ingredients for the garlic-herb aioli in a small bowl and stir together well. Refrigerate until ready to use.