Add these gluten free Zucchini Fritters to the list of recipes you want to make when friends and neighbours are giving away zucchini. Those who grow it can't control it and everyone else can benefit from it. Feta cheese and fresh dill turn plain old shredded zucchini into delicious fritters.
Thrifty cooks are searching for clever ways to use zucchini while others just want to use it up. I add it to my tried-and-true seasonal recipes like homemade tomato sauce, lasagna and moussaka. When I'm making Morning Glory muffins I substitute some of the carrot or apple with shredded zucchini. For fun I will spiralize one to make zoodles (zucchini noodles) because I bought that little tool, or simply roast slices for these impressive Vegetable Stacks my friends love.
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Ingredients
These fritters are made with a whole cup of flour and your favourite gluten free flour should work in a recipe like this. If you don't have a blend you like yet, or you're having trouble with your gluten free baking then join me for this virtual class.
- zucchini
- fresh or dried dill
- green onions
- nutmeg (optional)
- feta cheese
- eggs
- EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour)
- Garnish: sour cream, yogurt or tadziki
See recipe card for exact amounts.
Instructions
For many recipes it doesn’t matter how fine or coarse your vegetables are shredded. It may affect the cooking time but it’s more of a personal preference about the texture.
For zucchini, in cooking and baking, you typically want shreds even though some recipes say grated zucchini. I just look at my box grater and think about what I want.
- Grated Parmesan cheese will be a fluffy pile of dust, I don't want that.
- Shredded cheddar, longish shreds for melting, is the look I'm going for in these fritters.
Substitutions & Variations
Fritters are simply pan-fried anything and who doesn't love that. They can be served with all the delicious sauces you love or plain. Some fritters are deep fried but today I'm talking about pan-frying them. Here is a random sampling of names that will give you some ideas of what you can make.
- Potato latkes are fritters, mine include grated apple.
- Indonesian corn fritters
- Beet and carrot
- Zucchini and corn fritters
- Zucchini and rice fritters
- Carrot, rutabaga and zucchini fritters
- My East Indian fritters, pakora, are deep fried but you can grate the veg and make patties to pan fry.
Gluten free cooks just need the basic recipe that works (that's the flour part and any small tweaks to make up for the properties of the flour). You can browse the internet or Google images to find what excites you then come back to the basic gluten free recipe that works, and substitute with confidence.
Equipment
The typical box grater found in many kitchens is most convenient for small jobs like finely grating cheese or shredding a single carrot. For bigger jobs like potato latkes with two pound of potatoes, those Morning Glory muffins or a big batch of zucchini fritters, I pull out the power tools. This is why I own a food processor. (And it's the easiest way to make gluten free pastry too.)
Storage
Fritters of any kind are always best served as soon as they're made. The second best way to eat them is reheated in a frying pan or microwave the next day. I would not recommend freezing them but I know people who freeze everything.
Gluten Free Zucchini Fritters
Equipment
Ingredients
- 6 cups coarsely shredded zucchini (3 medium zucchini)
- ¼ cup chopped fresh dill (4 teaspoon dried dill)
- 3-4 green onions, finely chopped
- ½ teaspoon nutmeg (optional)
- ¾-1 cup crumbled feta cheese
- 4 eggs, lightly beaten
- 1 cup EGFG gluten free flour blend*
- ½ teaspoon salt
- ¼ teaspoon pepper
FRYING
- olive oil
ACCOMPANIMENTS
- Sour cream, yogurt or tadziki
Instructions
- Line a baking sheet with paper towel and spread grated zucchini on the towels in a thin layer.
- Sprinkle with salt and let sit for 30-45 minutes without stirring.
- Using your hands squeeze all the moisture out of the zucchini. Transfer to large bowl.
- Add dill, green onion, nutmeg and feta cheese. Stir until combined.
- Mix in eggs then add flour, salt and pepper stirring to form thick dough.
- Heat oil in large skillet over medium high heat.
- Drop about 2 tablespoons of batter into the pan, flatten lightly for 3-4 inch fritters. Cook until golden brown, 2-3 minutes per side.
- To keep cooked fritters warm place on wire racks on a baking sheet. Keep in 200°F oven until ready to serve.
- Serve with sour cream, yogurt or tadziki
Notes
- Beet and carrot
- Zucchini and corn fritters
- Zucchini and rice fritters
- Carrot, rutabaga and zucchini fritters
- Potato fritters, my latkes include grated apple
- Indonesian corn fritters
- East Indian fritters, pakora, can be deep fried with larger vegetable pieces, or made into patties with grated vegetables.
Nutrition
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Steshni Corea
Cant wait to try these !!