These gluten-free zucchini fritters are great as a snack, side dish, or appetizer. They fry up golden brown with crispy edges and have soft, tender centers. Think hash browns, but with zucchinis. Best of all, you can make these year-round with summer garden zucchinis or with store-bought ones any season. For another fun zucchini recipe, be sure to try my Gluten-Free Zucchini Bundt Cake.
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Ingredients
For the full ingredients list and amounts, see the recipe card below.
Instructions
Wash and dry zucchini. Cut off the ends and then shred with a box grater. Put shredded zucchini in a colander that is sitting in a larger bowl. Sprinkle 1 teaspoon of sea salt over the zucchini and stir around. Let it sit for 20 minutes. The salt will help release water from the zucchini.
While the zucchini sits, prepare the rest of the ingredients. Cut the green onions into small slices.
Open up a section of cheesecloth. Remove the colander from the large bowl. Pour out the drained water from the bowl and then lay a section of cheesecloth over the bowl. Place the zucchini into the cheesecloth and gather up the sides, twisting it so it squeezes out more water from the zucchini.
Place the drained zucchini and the remaining ingredients (including the remaining salt) into a mixing bowl and stir until well combined.
Heat a large skillet (or two) over medium heat and add 2 tablespoons of oil. Once the oil is hot, spoon out 1-2 tablespoons of batter into the skillet. Flatten the fritters with the back of a large spoon. Fry 3-4 fritters at a time. (A muffin or ice cream scoop works really well in measuring out even-sized fritters.)
Fry for 3-5 minutes until golden brown, and then flip and continue frying for another 3-5 minutes. Reduce the heat if cooking too quickly. After a couple of batches, add more oil to the skillet.
When fritters are golden brown on both sides, place them on a wire rack.
Ways to enjoy these
Snack on them as soon as they are cool enough.
These are great as a side at dinner or with breakfast as a hash brown substitute.
Serve them with dairy-free sour cream, homemade ranch dressing, or homemade yum yum sauce.
How to store and freeze
Store leftovers in the fridge, covered, for 4-5 days.
To freeze, place them in a freezer bag or container with parchment paper lined between the layers. Can be frozen for up to 3 months.
To reheat, fry them in a skillet or heat in a 350° oven until heated through.
More gluten-free zucchini recipes you’ll enjoy
Gluten Free Zucchini Fritters
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 fritters 1x
- Category: Sides
- Method: Stove Top
- Diet: Gluten Free
Description
These gluten-free zucchini fritters are great as a snack or a side with a meal.
Ingredients
- 2 lbs zucchini
- 1 ½ teaspoons sea salt, separated
- ¾ cup gluten-free flour
- 1 bunch green onions, or half of a white onion
- 2 large eggs
- 2 teaspoons dried parsley
- 1 teaspoon baking powder
- ½ teaspoon black pepper
- avocado, coconut, or olive oil for frying
Instructions
- Wash and dry zucchini. Cut off the ends and then grate with a box grater or use a food processor. Put the shredded zucchini in a colander that is sitting in a larger bowl. Sprinkle 1 teaspoon of sea salt over the zucchini and stir around. Let it sit for 20 minutes. The salt will help release water from the zucchini.
- Cut the green onions into small slices.
- Remove the colander from the large bowl. Pour out the drained water from the bowl and then lay a section of cheesecloth over the bowl. Place the zucchini into the cheesecloth and gather up the sides, twisting it so it squeezes out more water from the zucchini.
- Place the drained zucchini and the rest of the ingredients into a mixing bowl and stir until it’s combined.
- Heat a large skillet (or two) over medium heat and add 2 tablespoons of avocado or coconut oil. Once the oil is hot, spoon out 1-2 tablespoons of batter into the skillet (using a muffin or ice cream scoop is helpful to get consistent size). Flatten the fritters with the back of a large spoon. Fry 3-4 fritters at a time.
- Fry for 3-5 minutes, and then flip and continue frying for another 3-5 minutes until golden brown. Reduce the heat if cooking too quickly. After a couple of batches, you may need to add more oil to the pan.
- When fritters are golden brown on both sides, place them on a wire rack.
Notes
*I used Pamela’s Gluten-Free Flour with this recipe.
The nutrition facts below are best estimates.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 81
- Sugar: 0.1 g
- Sodium: 207.9 mg
- Fat: 5.6 g
- Carbohydrates: 6.9 g
- Protein: 1.4 g
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