Gluten-Free Zucchini Fritters

🕒 Prep: 15 min
🔥 Cook: 8 min
🍽 Serves: 8

If you’re on the hunt for a tasty, gluten-free snack or side dish, these Zucchini Fritters are a must-try. Packed with fresh flavors and a satisfying crunch, they’re perfect for summer when zucchini is at its peak. Plus, they’re a breeze to whip up!

Why You'll Love This Recipe

  • Quick and easy to prepare, making it perfect for busy weeknights.
  • Uses simple, fresh ingredients found in most kitchens.
  • Gluten-free without sacrificing taste or texture.
  • Great way to use up an abundance of summer zucchini.
  • Versatile enough to serve as an appetizer, snack, or side dish.

Ingredients

1 lb zucchini
1/2 cup gluten-free all-purpose flour
1 large egg
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 tsp lemon zest
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil

Step-by-step Instructions

First, grab your box grater and get to work on the zucchini. Once grated, the key is to squeeze out as much moisture as possible. Wrap the shredded zucchini in a clean kitchen towel and twist it over the sink to wring out the water. This step is crucial; less moisture means crispier fritters!

Next, in a large mixing bowl, combine the zucchini with the gluten-free flour, egg, parsley, Parmesan, garlic, lemon zest, salt, and pepper. Stir until it all comes together in a cohesive mixture — it should be sticky but not wet.

Heat your olive oil in a large non-stick skillet over medium heat. Once it’s shimmering, it’s ready for the fritters. Use a spoon to scoop about 2 tablespoons of the mixture per fritter and place it in the skillet, flattening slightly with a spatula. Cook them for about 3-4 minutes on each side, until they’re beautifully golden brown and crispy.

Once cooked, transfer them to a plate lined with paper towels to absorb any excess oil. Serve them warm and enjoy!

Tips & Tricks

  • Squeeze the zucchini as hard as you can to get rid of excess water — this is crucial for crispy fritters.
  • If your batter seems too wet, add a little more flour until it holds together.
  • Fry in batches and avoid overcrowding the pan to maintain even cooking and browning.
  • Reheat leftovers in the oven to keep them crispy.

Serving Suggestions

These fritters are versatile! Serve them with a dollop of Greek yogurt or sour cream, or alongside a fresh salad. They also pair well with grilled chicken or fish for a light yet satisfying meal.

Frequently Asked Questions

Can I make these fritters ahead of time?
Yes, you can prepare the batter in advance and fry them just before serving for the best texture.
What can I use instead of Parmesan cheese?
Feel free to substitute with nutritional yeast for a dairy-free version, or use another hard cheese like Pecorino Romano.

Ingredients Explained

Zucchini: The star of the show, providing moisture and a mild flavor that complements other ingredients. Be sure to squeeze out as much moisture as possible to avoid soggy fritters.

Gluten-free all-purpose flour: Helps bind the fritters without gluten, ensuring they hold together nicely.

Egg: Acts as an additional binder, giving the fritters structure and a bit of fluffiness.

Fresh parsley: Adds a burst of color and a fresh, herby flavor.

Parmesan cheese: Provides a salty, umami kick that pairs beautifully with the zucchini.

Garlic: Offers a hint of spice and depth to the overall flavor profile.

Lemon zest: Brightens the dish with a touch of citrusy freshness.

Salt and pepper: Essential for seasoning and bringing all the flavors together.

Olive oil: Used for frying, giving the fritters a crispy, golden exterior.

Simplified Instructions

1. Grate the zucchini using a box grater and squeeze out excess moisture using a clean kitchen towel.
2. In a large bowl, mix the grated zucchini, gluten-free flour, egg, parsley, Parmesan cheese, garlic, lemon zest, salt, and pepper until well combined.
3. Heat olive oil in a large non-stick skillet over medium heat.
4. Scoop 2 tablespoons of the mixture for each fritter, place into the skillet, and flatten slightly with a spatula. Cook for 3-4 minutes on each side or until golden brown.
5. Transfer to a paper towel-lined plate to drain excess oil before serving.

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