Do your kids have a favorite veggie? My littlest adores celery, which I personally think of as a moderately tolerable vessel for scooping up ranch dressing. The rest of us don’t really have a favorite, though there are ones we prefer in each season.
One vegetable that tops our list – actually it’s a fruit if you want to get technical – is zucchini. Because of its mild flavor and moist but firm texture, zucchini works beautifully in both sweet and savory dishes.
We love it in this tender, sweet gluten-free zucchini bread (that my kids say tastes like cake), savory zucchini pasta carbonara, oven-baked meatballs, pizza crust, and of course these zucchini fritters.
Crispy on the outside and full of flavor, they’ve made their way onto my kitchen table for breakfast, brunch, lunch, supper, dinner, second dinner and pretty much every other time, too. My kids seriously can’t get enough of them, especially when they’re topped with a dollop of sour cream or Greek yogurt. I hope you love them as much as we do!
Gluten-Free Zucchini Fritters Recipe
Equipment
- grater
- Cheesecloth or a thin, clean kitchen towel (Paper towels will also work, but you have to be careful not to break them when squeezing the excess liquid out of the zucchini)
Ingredients
- 5 cups grated zucchini
- 1 tsp sea salt
- 3 tbsp cassava flour (or Bob's Red Mill Gluten-Free All-Purpose Flour)
- ⅓ cup grated parmesan cheese (plus more for garnish if desired)
- 1 large egg, beaten
- 1 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp black pepper
- ½ tsp baking powder
- coconut oil or ghee for frying
- sour cream or Greek yogurt for topping (optional)
Instructions
- Add the shredded zucchini to a large colander and sprinkle the salt over it. Toss to combine and then place the colander in the kitchen sink for ten minutes.
- Remove the zucchini from the colander and place it in the center of a piece of cheesecloth, a clean lightweight kitchen towel, or a few layers of paper towels. Squeeze the zucchini over the kitchen sink to drain as much excess moisture as possible. Set aside the zucchini.
- Add the cassava flour, parmesan, egg, dried parsley, garlic powder, onion powder, pepper, and baking powder to the bowl and stir until everything is well-combined. Add in the shredded zucchini and stir again until it is fully mixed in.
- In a large skillet, heat 2 tablespoons coconut oil or ghee over medium-high heat.
- When the skillet is hot, reduce to medium heat, then scoop out two tablespoons of the fritter mixture and form it into a ball. Place it in the pan and press it flat using a spatula. Continue adding patties to the pan – spacing each one about one inch apart – until the pan is full.
- Fry for 2-3 minutes – or until the patties golden-brown on one side – then flip them and cook on the other side.
- Continue the process until all the fritter mixture is used. Add coconut oil/ghee as needed.
- Serve hot with a dollop of sour cream or Greek yogurt if desired.
Notes
Tried this recipe?
Mention @mommypotamus or tag #mommypotamus!Nutrition
More Savory Recipes To Try
Salmon Patties – Golden on the outside and moist and flavorful inside, these salmon patties are loaded with omega-3’s, selenium, and the powerful antioxidant astaxanthin. My kids love them and ask for them all the time.
Mediterranean Zucchini Pasta With Basil, Sundried Tomatoes & Parmesan – The flavors really pop in this easy, delicious recipe.
Paleo Crab Cakes – This recipe is an ode to my particular love for the the moist, tender texture of authentic Maryland crab cakes dipped in creamy tartar sauce. The secret is coconut flour, which keeps them together without the heaviness of breadcrumbs. Full of lemon zest and bright, fresh herbs, we love them served over lettuce with homemade tartar sauce on the side.
