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Food allergy guide and meal plans

Gluten Free Zucchini Fritters

gluten free zucchini fritters

February 11, 2017 //  by Marian Mitchell//  34 Comments

Jump to Recipe Print Recipe

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

Print Recipe Pin Recipe
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.

Category: Appetizers, Entrees, Nutrition, paleo, Recipes, Uncategorized, vegan, vegetarianTag: pancakes, patties, zucchini

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Reader Interactions

Comments

  1. Jenna

    February 13, 2017 at 10:14 pm

    I will 100% be making these in the near future using flax eggs! Love it!

    Reply
  2. Elle

    February 13, 2017 at 10:15 pm

    I’m going to need to try these! I’m just now starting to cook GF meals. Thanks for sharing

    Reply
    • George

      February 14, 2017 at 7:36 pm

      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.

      Reply
  3. Kathryn | Fashionably Frank

    February 13, 2017 at 10:17 pm

    YUM, YUM, YUMMMMM! I’m already gluten-free (for the most part – I should be better), but I’ve just started a more strict paleo diet – replacing the bread and carbs in general is great, so these are right on the mark for me! Bookmarking!

    xo Kathryn
    http://www.fashionablyfrank.com

    Reply
  4. Cara

    February 13, 2017 at 10:45 pm

    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

    Reply
    • Marian Mitchell

      February 14, 2017 at 3:36 pm

      You could do 2 tbsp coconut flour as well. 🙂

      Reply
      • Cara

        February 14, 2017 at 9:49 pm

        Many thanks 🙂

        Reply
      • bonnie delander

        February 27, 2020 at 6:12 am

        2 tbsp instead of 1/3 cup? Is this the best for low carb cooking for a breakfast with no carbs?

        Reply
        • Marian Mitchell

          February 27, 2020 at 3:02 pm

          You can try it. I used the least amount I could while they continued to stick together but you never know!

          Reply
  5. Ance Antovska

    February 13, 2017 at 11:22 pm

    Mmmmm this recipe looks so delicious I want to try this and i will share with my friends!!

    Reply
  6. Karyl | Karyl's Kulinary Krusade

    February 13, 2017 at 11:30 pm

    These look so good! I make a similar fritter with corn, but never tried it with just zucchini. I’ll have to try your recipe.

    Reply
  7. Jacqueline

    February 14, 2017 at 2:31 am

    Wow these look amazing. I’ve never had anything like this.

    Reply
  8. Mary Jane

    February 14, 2017 at 2:49 am

    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

    Reply
  9. michelle

    February 14, 2017 at 5:39 am

    Perfect! was looking for a simple recipe like this 🙂 I have a MILION Zucchinis! lol

    Reply
    • Marian Mitchell

      February 14, 2017 at 3:40 pm

      Right?! I want to have plenty of ways to use up zucchini and these are delicious!

      Reply
  10. Emma

    February 14, 2017 at 12:01 pm

    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

    Reply
  11. Jen

    February 14, 2017 at 1:50 pm

    This looks like a great recipe! It’s can be tough to find gulten free oes.

    Reply
    • Marian Mitchell

      February 14, 2017 at 3:41 pm

      Yes it can be. You can also use 2-3 tbsp of coconut flour.

      Reply
  12. GiGi

    February 14, 2017 at 2:32 pm

    These babies look awesome! I could see them pairing very well with eggs and chicken sausage!

    Reply
  13. Crystal

    February 14, 2017 at 2:37 pm

    I love these, they look delicious.

    Reply
  14. Katie Foley

    February 14, 2017 at 2:50 pm

    I love the sound of these! Definitely going to save for later… thanks!

    Reply
  15. stacey

    February 14, 2017 at 4:17 pm

    Another great and healthy recipe. I will try this at home and it’s quick and easy too.

    Reply
  16. andrea

    February 14, 2017 at 5:31 pm

    I love zucchini but I always make it the same boring way. Thanks for the inspiration! Looks yummy

    Reply
  17. Michelle

    February 14, 2017 at 6:19 pm

    wow great tip! Will have to try it out soon! 😀

    Reply
  18. Shannon

    February 14, 2017 at 7:30 pm

    These look great! I can’t wait to try this recipe.

    Reply
    • Marian Mitchell

      February 14, 2017 at 7:31 pm

      Please let me know what you think!

      Reply
  19. Kimberly @ Berly's Kitchen

    February 15, 2017 at 12:47 am

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

    Reply
  20. Jen

    February 15, 2017 at 12:49 pm

    I am always into healthy life style and this recipe makes it on my list. Thanks so much for sharing this wonderful recipe.

    Reply
  21. Tess Chupinsky

    February 15, 2017 at 9:58 pm

    These sound absolutely delicious! I can’t wait to try them 🙂

    Reply
  22. Jonalyn

    February 16, 2017 at 12:51 am

    Never tried making one before but now with your recipe, i think I can already do it.

    Reply
  23. Alisha

    February 16, 2017 at 2:15 am

    Thanks so much for sharing this. I’ve been looking for some easy gluten-free recipes; as my PCP suggested that I try a gluten-free diet.

    Reply
  24. Marie Green

    February 16, 2017 at 12:15 pm

    You know, I’ve made zucchini many ways even the flowers, but never as a fritter. This is a healthy option that I will save to try 🙂 Thanks for sharing this recipe.

    Reply
  25. Erica S

    February 16, 2017 at 3:51 pm

    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!

    Reply
  26. neha

    February 17, 2017 at 2:26 pm

    Sound delicious. Thinking to try these out this weekend at home.

    Reply

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