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Gluten Free Zucchini Fritters

Zucchini fritters are a delicious and fun way to get more vegetables into your diet. I grew up eating all kinds of different vegetable fritters and now I’m raising my kids up enjoying them too. My kids love their vegetable “pancakes” and I’m happy they love eating them!

One of the things I love about zucchini is its mild flavor. I use them frequently as a pasta replacement. Just one cup of zucchini is just 36, contains copper, manganese, vitamin C, magnesium, phosphorous, B vitamins, and much more. Using zucchini is a great way to keep your calories low while punching up the nutrition you consume from real foods.

Recipe

Traditionally, American Fritters are made with an egg, buttermilk, and wheat flour mixture. Well, mine are dairy free (if you use avocado oil), use gluten free oat flour, and can sub 2 flax eggs for chicken eggs. For this recipe you’ll use; 2 6-7 inch long zucchini, 1/3 cup oat flour, 1 scallion, 1 eggs (or two flax eggs), and a tsp of garlic salt.

First, you will use a cheese grater to shred your zucchini. Place on a couple paper towels or a cheese cloth and squeeze out the moisture. Place in a medium sized bowl. Mix in oat flour and garlic salt. Gel flax eggs or scrambled chicken egg, and add to the zucchini mixture. Using a fork mix well. Preheat your skillet on medium heat. Add butter or avocado oil, and coat pan evenly. Make flat patties the size of your palm and add to hot pan. Cook for 2-3 minutes each side, until lightly brown. Place on a plate until you’ve cooked all the patties. Serve warm.

gluten free zucchini fritters

Zucchini Fritters

Servings 4 servings

Ingredients
  

  • 2 zucchini
  • 1 scallion
  • 1/3 cup oat flour
  • 1 eggs or 2 flax eggs
  • 1 tsp garlic salt
  • butter for cooking or avocado oil

Instructions
 

  • Using a cheese grater, shred your zucchini. Use a cheese cloth (or papertowels) to squeeze and remove excess water from the zucchini. Place in a medium sized bowl.
  • Finely slice the scallion and add to zucchini.
  • Prescramble egg and add to zucchini along with your oat flour and garlic salt. Mix well.
  • Heat pan on medium. Once pan is hot, add cooking fat of choice and coat the pan.
  • Using your hands, make thin palm size patties and place in hot pan. Flatten with your spatula.
  • Cook each side for 4-5 minutes or until golden brown. Flip and cook another 4-5 minutes or until golden brown.

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34 thoughts on “Gluten Free Zucchini Fritters”

    1. I too am going to try these, as It sounds goods, had something similar made with cabage by some friends visiting from Japan. My grandson is ciliac and these sound tasty.

  1. Can I satisfactorily substitute other GF flours for the oat flour? Only I’m one of the 30-40% of celiac who can’t tolerate oats, either…

    I mean, I know I can, obviously no-one is forcing me to use oat flour, but have you tested it with other flours successfully?

    Many thanks

  2. So brilliant to use oat flour! I’ve never heard of zucchini fritters before…but these look so delicious 🙂 I’ll be planting extra zucchini in my garden this summer. Cheers, Mary Jane

  3. These look delicious – in fact I think I’m making them tonight. I cant eat any flour as all starch is out for me, but im sure it would work if I removed it entirely. Thanks for the inspiration

  4. Kimberly @ Berly's Kitchen

    I’m going to give this recipe to a friend of mine who is having issues with food allergies. She would love it!

  5. I will be making these as well. I’m vegetarian, and we have a dairy-intolerant nephew living with us currently, so I love that you included the optional modifications for this recipe. And I love fritters!

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Hi friend!

I’m Marian Mitchell, Health Coach, Chronic Illness Warrior, Mom, and Food Lover. I help you navigate the food and lifestyle side of Chronic Disease Management with coaching, meal plans, recipes, podcast, and this blog. You can thrive without eating the same 4 things every day. I’m here to show you how.

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