These are dangerous. Thankfully they are so good for you, that if you accidentally eat all of them, its going to be okay. The aioli is to die for, and if you don't have scallions... go get them! They can not go without them. —Cassie Burke
Scallions, white and light green parts, sliced thin
freshly ground black pepper
Lemon Basil Aioli
egg yolks, room temperature
freshly squeezed lemon juice
In This Recipe
Shred the zucchini with a food processor or a box grater. With a kitchen towel or a cheese cloth, wring as much of the water out of the zucchini as possible. About a cup of water total will let you know you've done enough!
To the zucchini, add the chopped scallions, egg, almond flour, baking powder, salt, and freshly ground black pepper. Toss with a fork until combined.
Heat olive oil in a sauté pan over medium heat. Work in batches of 3 or 4, forming small patties with your hand, and cooking for about 2 minutes on each side, until golden brown. Let rest on a wire rack. If they are cooking too quickly, remove the pan from the heat in between batches, and lower the heat to medium-low.
For the aioli, combine all ingredients in a food processor, except for the olive oil. Puree until well combined, and all of the ingredients are very finely chopped. Then, slowly add the olive oil while the food processor is on, letting emulsify and thicken for at least 2 minutes.