Gluten Free Zucchini Fritters

Savory gluten free, vegetarian zucchini fritters are delicious topped with pesto, sour cream or jam.  This recipe is easy, affordable and freeze well.  They are even lower in fat and calories than traditional recipes as they are cooked in a small amount of liquid oil instead of deep fried.

Fritters vs Pancakes

Most cultures have their own versions of fritters.  A potato latke, Indian pakoras, Spanish croquetas de jamón or Greek Squash Fritters.  

According to an excellent article on Kitchen.com a fritter can be made with most any vegetable.  A fritter will have 

Veggies + Aromatics & Spices + Cheese + Binding Agent

Fritters are usually deep fried, but most home cooks “deep fry” their fritters in a skillet in a few tablespoons of oil.  I cook mine on a griddle (or you can use a frying pan) with just a little bit of oil for three reasons 

1. Less mess and I don’t have to dispose of that cooking oil properly
2. I can cook more at one time
3. Fewer calories

These, like most homemade fritters, more closely resemble a savory pancake than a restaurant deep fried fritter. 

Ingredients and Substitutions

Zucchini – You can shred carrots in place of some zucchini if you do not have enough, or for some added nutrition.  I am sure that potatoes, sweet potatoes or other root vegetables like beets or parsnips would work also, I just have not tried them.

Flour – I used a commercial 1 to 1 gluten free flour blend.  Use your own blend if you desire.  If you are serving people who can tolerate gluten, white whole wheat flour makes a great fritter.

Cheese – I use a combination of feta and parmesan.  Yes, I use the pre-shredded “comes in a green container” parmesan.  (Save your good stuff and time for another recipe!).  Use whatever cheese you desire.  You can use shredded cheese like cheddar also.  I do suggest a more flavorful cheese or your fritters may be too bland.  This is the only dairy in the fritters so a dairy free cheese will make dairy free fritters – easy!!

Eggs – I increased the eggs in this recipe to increase protein and nutrients and liquid.  I have not tried an egg substitute in this recipe as egg is the only liquid and binder.  To substitute for the eggs, I would try aquafaba (liquid from a can of garbanzo beans or other canned bean) or a flax egg.  Experiment with just a quarter or half a batch to see how they come out.

Herbs and spices – I use a combination of oregano, marjoram, and basil.  Use 2 teaspoons of your favorite dried herbs or 2 tablespoons of your favorite fresh herbs.  

Scallions or chives – I use chives from my garden, but scallions work as well.

Oil for the fritters and your pan or griddle.

Helpful Equipment

None of these things are essential, but they will make your fritter – making easier and faster.

• My favorite small silicone measuring cup for measuring oil and pouring just a small amount on the griddle.
• a 1/4 cup cookie or muffin scoop
• a silicone brush for spreading oil in your pan or on the griddle
• a griddle (just makes cooking faster – a frying pan or two works great)

Preparation

• Grate your zucchini.  This is one recipe I do not suggest weighing your zucchini.  I discovered that some zucchini is filled with more water than others – so it is hard to use the same amount of zucchini when weighing it.  
• Just grate it and measure 4 cups.  If it is a little over, it is ok. If you are short, grab a carrot and grate it.  Add it to the zucchini and proceed.
• You do not need to salt and squeeze the zucchini as other recipes suggest.  Save your time and energy!
• Wash and chop your chives or green onions.
• Measure or grate your cheese.  I use 1/2 cup feta and 1/2 cup parmesan.  
• TIP: I use a block of feta that I break up.  When I put it in a measuring cup, it sticks together and has to be broken up again.  To avoid this, I alternate layers of feta and parmesan in my measuring cup.
• 
• If you are using a griddle or a cast iron pan, now is a good time to preheat it.  
• Beat the eggs in a large bowl with a whisk or mixer.  Add the oil and mix thoroughly.  
• It honestly does not matter much which order you add the remaining ingredients.  Just mix well after each addition.  My preferred order is herbs & chives/green onions, zucchini, cheese and flour.
• 
• Add a small amount of oil to the griddle.  I use less than a teaspoon and use a silicone brush to spread the oil.  If you are not using a non stick or seasoned surface, you will probably need more oil to prevent the fritters from sticking.  Try another teaspoon of oil if this is the case.
• Use a 1/4 cup ladle, muffin scoop or measuring cup to measure the fritters.  Spread out a little with the back of the ladle until it is a uniform thickness, about 3-4 inches in diameter.  You are spreading it so that it cooks evenly.
• Cook the fritters on medium to medium high heat until there are a few bubbles in the pancakes and the edges look matte instead of shiny, about 4 minutes.  The visual cues are more important here than the time.  You may have to adjust the temperature of your pan or griddle if they are browning too quickly – before the bubbles appear. 
• Flip the fritters and cook another 3 or so minutes until brown on the second side.
• Place the fritters on a rimmed baking sheet with a cooling rack inside. 
• Enjoy!

How to serve?

Tomato based products seem to pair well with this recipe.  Try 

• Cabbage soup
• Tomatoes, Onions, Peppers
• Gazpacho

For topping the fritters, try

• Jam
• Sour cream
• Pesto

Storage

Store in the refrigerator in a plastic bag or airtight container for several days.

Freeze in a freezer bag for longer storage and a quick meal later in the week.

Please leave a comment below after you try this recipe!  Let me know how you modified it.