Gluten-Free Zucchini Fritters
Published
Zucchini season is almost here, and when the garden starts overflowing, I’m always on the lookout for easy, kid-friendly ways to use it up—especially recipes that picky eaters will actually enjoy. These gluten-free zucchini fritters are a favorite in my kitchen. They’re pan-fried until perfectly golden and crispy, with a tender center and loads of flavor from the seasonings. Best of all, they only take about 10 minutes to cook.
These zucchini fritters come together with just a handful of simple, wholesome ingredients. Grated zucchini is the star here, combined with a single egg to bind everything together, plus gluten-free flour and baking powder for a light, crisp texture. Fresh dill and green onion add a pop of herbaceous flavor, while garlic and parmesan bring savory, cheesy depth to every bite. Pan-fried in a little olive or avocado oil, they cook up golden and crispy in just minutes. This recipe is naturally gluten-free, easy to customize, and perfect for anyone craving a savory snack or veggie-packed side dish.
Gluten-Free Cooking Tips
- Zucchini holds a lot of moisture, and if you don’t salt and squeeze it properly, your fritters can turn soggy or fall apart in the pan. Let it sit with salt to draw out water, then press out every drop you can.
- Use a clean kitchen towel or cheesecloth, and don’t be afraid to put some muscle into it. The drier your zucchini, the better the texture of your fritters.
- Don’t overcrowd the pan, and cook the fritters in batches if needed. Give each one enough space to fry properly. If the pan is too crowded, the fritters will steam instead of crisp up.
Gluten-Free Zucchini Fritters
Equipment
- 1 Cheese cloth
- 1 Cheese grater
- 1 large skillet
Ingredients
- 1 ½ pounds zucchini, about 4 medium zucchini
- 1 egg, Use Bob's Red Mill egg replacer for egg-free
- 1 ½ teaspoon salt, divided
- 3 garlic cloves, minced
- ½ cup gluten free all purpose flour
- ¼ cup parmesan
- ¼ cup fresh green onion
- ⅛ cup fresh dill, chopped
- ½ teaspoon baking powder
- ¼ teaspoon pepper
- Oil for frying, olive, avocado, or another neutral tasting oil
Instructions
- Grate or shred your zucchini (I use a cheese grater for this step) and place in a bowl. Sprinkle the zucchini with 1 teaspoon of your salt and give it a mix before setting it aside on the counter to sit for 30 minutes. This will help release a lot of the moisture. Drain your zucchini by squeezing it in a cheese cloth and then return the drained zucchini to the bowl.
- Mix in your egg, then add your remaining ingredients and stir until everything is combined. This will create a sticky kind of batter that can be easily shaped.
- Heat a large pan on medium-high heat with a tablespoon or so of oil and patty your zucchini fritters thin and add them to the hot pan.
- Fry your fritters in batches for 3-5 minutes on each side, or until golden brown and crisp. Remove your fritters and serve them hot with lemon wedges and a dipping sauce, such as tzatziki or another favorite dipping sauce.
Notes
- Make sure the pan is hot before adding the fritters, and don’t skimp on oil—this helps get that golden, crispy crust.
- Fritters are at their crispiest when freshly cooked. If left out too long, they’ll soften slightly as they cool (still delicious, just less crisp).
How to Make Gluten-Free Zucchini Fritters Step by Step
Gather the ingredients: Gather all the ingredients together.
Grate and salt the zucchini: Start by grating 1 ½ lbs of zucchini (about 4 medium zucchini) using a box grater or food processor. Transfer the shredded zucchini to a large bowl and sprinkle it with 1 tsp of the 1 ½ tsp of salt. Toss to combine and let it sit for 30 minutes—this helps draw out excess moisture.
Drain the zucchini: After 30 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as you can, then return the drained zucchini to the bowl.
Add the egg: Crack in 1 egg and mix well to coat the zucchini.
Mix in remaining ingredients: Add 3 minced garlic cloves, ½ cup gluten-free all-purpose flour, ¼ cup grated parmesan, ¼ cup chopped fresh green onion, ⅛ cup chopped fresh dill, ½ tsp baking powder, the remaining ½ tsp of salt, and ¼ tsp black pepper. Stir everything together until a thick, sticky batter forms.
Form the fritters: Heat a large skillet over medium-high heat and add a thin layer of oil for frying (olive, avocado, or any neutral oil works). Scoop the batter and form it into small patties, pressing them flat for even cooking.
Cook the fritters: Cook the fritters in batches, frying each for 3–5 minutes per side until golden brown and crispy.
Serve and enjoy: Transfer to a paper towel-lined plate to drain any excess oil. Serve warm with lemon wedges and a dipping sauce. Enjoy!
Serving Suggestions
I love serving these crispy zucchini fritters with a cool, creamy dip—dairy-free tzatziki is my go-to, but dairy-free ranch dressing or a simple yogurt-based sauce works just as well. They make a great appetizer or snack on their own, but I’ll often pair them with grilled chicken, roasted fish, or a big Mediterranean-style salad for a light, flavorful meal. They’re also perfect as part of a mezze platter alongside chicken wings when I’m putting together a spread for guests—easy to prep ahead and always a hit.
Storage Instructions
If you have any leftovers, store them in an airtight container in the refrigerator for up to 5 days. You can also prepare these vegetable fritters ahead of time and freeze them. I like to freeze them flat, then store in a bag for up to 3 months. Defrost overnight before frying. To reheat, pan-fry them until they’re hot and crispy. You can also stick them in the air fryer!
