Crunchy, crispy, savory, golden brown, and perfectly seasoned, these gluten-free zucchini fritters are a wonderful way to get in more veggies! They’re easy to make and oh-so-delicious!
It’s summer and that means it’s zucchini season. I’m someone who hoards zucchini. I bring a lot of zucchini home and usually use it up over time in a variety of zucchini recipes. I’m talking zoodles, zucchini fries, zucchini crisps, zucchini soup, chocolate and zucchini muffins, zucchini pancakes, zucchini salad, you name it. If it can be made with zucchini, I’ve made it.
While there are different ways to eat this versatile vegetable, one of my family’s favorite ways to eat them is in the form of these gluten-free zucchini fritters. It’s one of the most tasty ways to enjoy zucchini. We serve our fritters with sour cream and sliced scallions on top.
You’ll love these fritters because they are:
- Perfectly textured. These crispy zucchini fritters and crunchy on the outside and when you bite into them, you can feel softened veggies in the middle.
- Customizable! Zucchini and scallions make for a delicious combination. But you could add shredded carrots or even peas. Maybe even some fresh garden peppers. Yum!
- A delicious way to sneak in veggies. Now, I’m not someone who needs to sneak in veggies for my family, but I can add certain veggies that maybe my kids wouldn’t eat otherwise.
- The healthy zucchini fritters use simple ingredients and are made in a few simple steps. It’s one of the best easy recipes to try next time you need a snack or side dish.
Key Ingredients for gluten-free zucchini fritters
Fresh zucchini: It’s the base of this recipe with a modest hint of sweetness and mild flavor that lets the other ingredients shine. By nature, it has a high water content.
Eggs: Bind the fritters together and make the fritters rise a little bit.
Halloumi cheese: Adds a delicious saltiness and cheesy creaminess, to the fritters. It’s ideal for frying because it doesn’t lose its shape.
Springs green onions: Enhances the flavor of the fritters and brings a crunch.
Flour: I used cassava flour which is a gluten-free flour. Since the vegetables have much water, the flour helps to make a thick consistency and it’s the “glue” which holds everything together to make the perfect batter.
Baking powder: Lightens the batter, adds volume, and makes the fritters fresh and fluffy on the inside.
Light olive oil: Used for frying and creating the yummy crispiness on the exterior of the fritter.
Salt: Helps to remove excess liquid from the zucchini.
Along with these ingredients, you’ll need ground black pepper for taste and seasoning.
Find the full printable recipe with specific measurements below.
How to make zucchini fritters
1: Prepare the zucchini mixture
- Using a box grater, coarsely grate the zucchini and place the grated zucchini in a colander set over a small bowl and sprinkle with salt. Let it stand for 10 minutes and release excess moisture using a clean dish towel or nut milk bag.
2: Squeeze out excess water
- With your hands or the back of a wooden spoon, squeeze out as much liquid from the zucchini as possible. Then transfer the zucchini to a large mixing bowl.
3: Make the batter
- Add the flour, cheese, eggs, green onion, baking powder, salt, and pepper into the zucchini mixture and stir until combined.
4: Fry the fritters
- Add olive oil to the non-stick skillet and place on medium heat. When the oil is hot, scoop about 2 tbsp of your batter into the pan and flatten a bit then fry.
5: Continue frying until golden brown
- Cook the zucchini fritters for 2 to 3 minutes in a single layer, then flip and cook for an additional 2-3 minutes until they’re golden brown
6: Serve and enjoy
- Remove from heat and place on a clean kitchen towel then serve the cooked fritters topped with sour cream and sliced scallions.
How to store leftover healthy zucchini fritters
- Leftover fritters can be stored in the refrigerator in an airtight container for 4-5 days.
- To freeze, use a freezer-safe container or a freezer bag and make sure you add parchment paper between the fritters. When you’re ready to enjoy the fritters, thaw them in the fridge before re-heating in the microwave or oven.
Expert tips and tricks for delicious zucchini fritters
- If you grate your zucchini and directly add it to your fritter mixture, you’ll have soggy fritters. Wrap your grated zucchini in cheesecloth or highly absorbent paper towels and give it a good squeeze to remove excess liquid. This ensures they’re crispy and crunchy on the outside.
- The best way to make crispy fritters is to wait for your pan to get hot before cooking them. Don’t cook in a warm pan. You want your fritters to sizzle once they hit the pan.
- Your fritters should resemble mini pancakes. That’s why you’ll want to flatten them once they go in the pan. Otherwise, you could have an uncooked, soft lump in the middle.
- Evenly space out your fritters in the pan so that they cook perfectly.
- You can use flax eggs. The ratio is 1:1 so one regular egg can be replaced with 1 flax egg.
- Use small and cold eggs because the bigger eggs have more water in the egg white and will give you soggy fritters.
- You can use a food processor to shred zucchini as well. Cut off the ends of the zucchini, slice them in half lengthwise, and then into quarters before putting them in the processor.
Zucchini has many health benefits. It’s a good source of minerals, antioxidants, fiber, vitamin B6, potassium, and Vitamin A. It’s low in calories, fat, and sugar.
While you can use regular flour or all-purpose flour since these are gluten-free so it’s best to use your choice of a wide variety of gluten-free flours available. This could be almond flour, coconut flour, or chickpea flour which is also called garbanzo bean flour. I used cassava flour in this recipe.
You can add sour cream and sliced scallions or creamy garlic chive yogurt sauce on top of the fritters. Another great way to enjoy them is with a dipping sauce like yogurt garlic dipping sauce, tsatsiki or tahini, and Greek yogurt.
More delicious recipes to make at home:
Kohlrabi Apple Sunflower Sprout Salad is a nutritious fall-inspired lunch salad.
Low Carb Quick and Easy Veggie Salad is a very filling meal!
Other Tasty Zucchini Recipes to Try
If you tried this Gluten Free Zucchini Fritters or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Gluten Free Zucchini Fritters
- Wooden spoon
- Strainer set
- Large bowl
- 1 large zucchini, (aprox 1 pd)
- 2 eggs
- 1 cup halloumi cheese, grated (4oz)
- 2 springs green onion, chopped
- 3 Tbsp flour, for gluten free, I use cassava flour
- ½ tsp salt
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½ tsp baking powder
- light olive oil, for frying
- Coarsely grate the zucchini.1 large zucchini,
- Place the zucchini in a colander set over a bowl and sprinkle with 1/2 tsp of salt. Let it stand for 10 minutes and release juice½ tsp salt
- With your hands or a wooden spoon squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
- Add the flour, cheese, eggs, green onion, baking powder, ¼ teaspoon salt and ⅛ teaspoon pepper, stir until combined.2 eggs, 1 cup halloumi cheese,, 2 springs green onion,, 3 Tbsp flour,, ¼ tsp salt, ½ tsp baking powder, ¼ tsp ground black pepper
- Fry on medium heat with 1 tbsp of olive oil. I like to use a nonstick frying pan, as it allows to use less oil. When the oil is hot, scoop about 2 tbsp of your mixture into the pan and flatten a bit.light olive oil,
- Cook the zucchini fritters for 2 to 3 minutes, then flip and cook for an additional 2 minutes.
- Serve the zucchini fritters topped with sour cream and sliced scallions.
- Make sure to squeeze out as much juice from the zucchini as possible.
- You can substitute green zucchini squash to the yellow kind.