Easy, Gluten-Free Zucchini Fritters for Oahu Fresh

I love having zucchini in my fridge: I eat it raw and cooked, and use it at least a few times each week. If you DO NOT love zucchini as much as me, or if you have picky eaters at home who think, ewwwwww, vegetables, these fritters are a great easy way to sneak veggies onto their dinner plates.

Many years ago I started making this zucchini fritter recipe, which I originally got from Smitten Kitchen. In fact, I went through quite a fritter phase (making her regular zucchini fritters, swapping the veggies and making carrot and quinoa fritters (on my original website, Bakery Manis), then (of course) making a vegan version, hence vegan zucchini fritters…). And then, like many of my food obsessions, I just stopped.

So this recipe is a throwback, and it’s a nice reminder that sometimes dinner can be just this simple! Shredded zucchini, some salt, a bit of flour, and egg, and DONE. It’s also one of the few recipes in which I use an egg (for a vegan version, use the link above!) I also made these gluten-free to be better for my sweetheart, who shouldn’t be eating the gluten!

Eat the fritters with a little dipping sauce (like Tahini Miso, or any of my other AMAZING sauces), serve alongside a salad, or just nosh as a little snack. They are great cold or warm.

See all my other Oahu Fresh recipes here and watch the WEEKLY cooking videos on Oahu Fresh Instagram TV! 🥕

gluten free zucchini fritters
These are not the most photogenic of foods… but they sure are tasty!

Yellow Zucchini Fritters

2 medium/average sized zucchini, yellow or green
1 teaspoon finely ground sea salt
½ cup finely chopped green or red onion
1 egg
Black pepper, to taste
Optional: 1 teaspoon curry powder, fresh dill, coriander powder or other yummy herbs to make them awesome
½ cup chickpea flour (regular flour is fine here, too!)
½ teaspoon baking powder
Olive oil or avocado oil for cooking

  1. Line a colander with a clean dishtowel or a few layers of cheesecloth.
  2. Shred the zucchini, or use the shredding blade on your food processor.
  3. Add all zucchini to the colander, and sprinkle with the salt.
  4. Let rest 10-15 minutes, and then squeeze out all the excess water (there will be A LOT, about a half cup!)
  5. In a large bowl, crack the egg and whisk lightly.
  6. Sift in the chickpea flour, baking powder, and and herbs or spices you are using.
  7. Fluff the zucchini, and add to the bowl. Stir lightly to combine.
  8. In a large skillet (preferably cast iron), heat about 1 Tablespoon of oil until warm.
  9. Drop spoonfuls of the zucchini mixture into the skillet and squish slightly.
  10. Let cook until browned on one side then flip, cooking for another few minutes.
  11. Line a plate with paper towel, and move fritters from pan to the plate to cool.
  12. Repeat the process with remaining zucchini mixture, adding more oil if needed.

Yield: 8-10 fritters

 


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About Andrea Bertoli 565 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu, Andrea is also the Sales Manager for CleanTechnica. Follow my delicious adventures on Instagram

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