Gluten Free Zucchini Fritters Recipe
A healthy twist on classic fritters! And a great recipe if you need an appetizer or side dish to complement your main course.
Equipment
- Hand grater (or food processor with grating attachment)
- Nut milk bag or cheesecloth
- Large mixing bowl
- Frying pan or skillet
- Metal flipper
- Cutting board
- Large knife
- Paper towel
- Large plate
Ingredients
- 3 zucchinis
- 1 tsp salt
- 1/2 cup gluten-free flour
- 1/3 cup vegan parmesan cheese shreds (or regular parmesan)
- 2 eggs
- 3 garlic cloves
- 3 tbsp diced chives
- 1/4 tsp salt
- 1/4 cup unflavoured coconut oil
Instructions
- Wash your zucchinis and cut the ends off of them. Using a cheese grater or food processor with a grating attachment, shred your zucchini. I prefer to use the larger shred as opposed to the smaller one. This will give your fritters more texture and crispiness.
- Transfer your shredded zucchini over into a large bowl and mix in 1 teaspoon of salt. Let your zucchini sit for about 15 minutes. The added salt will help to pull out excess moisture from the zucchini. This is an important step and will prevent you from ending up with soggy fritters.
- Take your salted and shredded zucchini and put it into your nut milk bag or cheesecloth. Over a large bowl, squeeze your nut milk bag or cheesecloth full of grated zucchini until you have removed as much excess water as possible.
- Once you remove as much water as possible (you will be impressed at how much comes out!), transfer your zucchini shreds over into a clean and dry large bowl.
- Add all of your dry and wet ingredients and mix everything up until everything is thoroughly blended together.
- Heat your coconut oil in a frying pan or skillet on medium heat.
- Once your oil is ready, use a measuring cup (1/3 cup works great) to scoop your zucchini mixture into your skillet. Use the bottom of the measuring cup or a spoon to flatten out the zucchini fritters until they are about 1/2 inch thick. You will probably be able to fit about 3 or 4 of them at a time in the pan.
- Fry them for about 3-5 minutes per side or until the top of the fritters start to brown up nicely.
- Flip your zucchini patties super carefully (as you do not want to get sprayed with hot oil!) and fry on the other side for about the same amount of time. Check often as you do not want them to burn.
- Continue this process until all of your fritters are cooked. You may have to add some additional oil if the pan starts getting dry.
- Transfer your cooked fritters onto a large plate with paper towel or parchment paper to soak up excess oil.
- Serve with dairy free or regular sour cream and diced up chives.
Video
Notes
Above in the blog post I provide recipe ingredient substitutions and variations, dietary modifications, recipe pairings and storage tips.
Nutrition
Calories: 183kcalCarbohydrates: 14.6gProtein: 4.3gFat: 12.8gSaturated Fat: 9.5gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 1.3gTrans Fat: 0gCholesterol: 62mgSodium: 295mgPotassium: 303mgFiber: 1.3gSugar: 2.6g
Tried this recipe?Let us know how it was!