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    Home » Recipes » Gluten Free Appetizers

    Gluten Free Zucchini Fritters

    Published: Aug 30, 2024 by Cinde LittleThis post may contain affiliate links1 Comment

    Jump to Recipe Print Recipe

    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.

    Two plates of Pan Fried Zucchini Fritters topped with sour cream and garnished with fresh dill. this gluten free recipe

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions & Variations
    • Equipment
    • Storage
    • Gluten Free Zucchini Fritters

    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.

    Virtual class - Understanding How To Use GF Flour.
    • 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.

    Two plates of gluten free Pan Fried Zucchini Fritters topped with sour cream and garnished with fresh dill.

    Gluten Free Zucchini Fritters

    Everyone loves pan fried fritters, no matter what's in them. This recipe uses zucchini but I've got variations for you since gluten free cooks love recipes that works, and endless ways to vary it.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: Canadian
    Keyword: gluten free fritters, gluten free zucchini fritters
    Prep Time: 40 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 6 people
    Calories: 200kcal
    Author: Cinde Little

    Equipment

    • food processor

    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
    Prevent your screen from going dark

    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

    *EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
    Here are some ideas to get you thinking how to vary this recipe, with or without zucchini.
    • 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

    Serving: 3fritters | Calories: 200kcal | Carbohydrates: 20g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 533mg | Potassium: 412mg | Fiber: 4g | Sugar: 4g | Vitamin A: 723IU | Vitamin C: 25mg | Calcium: 182mg | Iron: 2mg
    Tried this recipe?Mention @everyday.gf.gourmet!

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      5 from 1 vote

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      Recipe Rating




    1. Steshni Corea

      August 09, 2025 at 1:53 pm

      5 stars
      Cant wait to try these !!

      Reply

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