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Gluten free zucchini fritters that actually crisp up? Yep, these do the trick. They’re packed with herbs, salty feta, and just enough flour to hold together in the skillet. A quick salt-and-squeeze keeps the zucchini from getting watery, so the edges fry up golden and the middles stay tender. Add a swipe of garlicky yogurt on the side, and you’ve got a snack, or breakfast that hits every savory note.
Here’s Why This Gluten Free Fritter Recipe Works
Salt first, fry second: Salting the zucchini upfront draws out moisture so the fritters don’t steam in the pan.
Bold herbs: Fresh dill and parsley give these way more flavor than your average fritter.
Feta does the heavy lifting: Salty, tangy, and melty in all the right ways.
Gluten-free without the fuss: Just one flour blend, no extra gums or tricks needed.
Serve them with a drizzle of my creamy buttermilk ranch dressing. It’s herby, tangy, and perfect with those crispy edges.
We used our Ancient Grains Gluten-Free flour Blend in place of the usual high-gluten all-purpose flour.
This recipe works very well with other gluten-free blends. Please be aware that not all gluten-free flours behave the same. Aside from our Ancient Grains Gluten Free Flour, this recipe works well with Cup4Cup as well as Pamela’s Gluten Free Flour Blend.
Got extra zucchini? Bake it into my gluten free zucchini bread. It’s moist, lightly spiced, and just sweet enough.
Recipe Tips
Salt the zucchini: The salt will pull out the water and keep the fritters crisp.
Squeeze like you mean it: Get that zucchini dry enough to clump in your hand. Don’t skip this.
Don’t crowd the pan: Cook in batches so each fritter has room to crisp.
Let the oil get hot: Medium heat and a shimmering surface = the perfect pan fry.
Flat is good: Press gently with a spoon to help them cook evenly and brown better.
Yogurt sauce: Grating the garlic gives you max flavor without big raw chunks.
These fritters also pair ridiculously well with something bold on the side, like my spicy Sriracha Carrot Hummus for dipping.
Questions About the Fritters
Goat cheese works well if you want something tangy and creamy. Grated Parmesan adds a salty punch but won’t melt the same way. For dairy-free, you can skip the cheese entirely or use a plant-based feta alternative.
Definitely. Freeze in a single layer first, then transfer to a bag or container. Reheat straight from frozen in the oven or microwave.
Yes. Cook them, let them cool, and refrigerate for up to 3 days. Reheat in a 325°F oven or a hot skillet to bring the crispy edges back.
Gluten Free Zucchini Fritter Pancakes
Zucchini fritters don’t have to be soggy or fall apart. This recipe gives you structure, crunch, and bold flavor, with none of the gluten and all of the crisp.
Craving the same crispy zucchini fritters but don’t need them gluten-free? I adapted this recipe into a sourdough zucchini fritter recipe that uses discard for extra flavor and structure.
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Gluten-Free Zucchini Fritters
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Ingredients
For the Fritters:
- 1 pound zucchini
- 1 teaspoon salt
- 4 to 5 green onions, (use the white and green parts) about ½ cup chopped
- ¾ cup crumbled feta cheese
- 1 bunch fresh dill, chopped, about ⅔ cup
- 1 bunch flat-leaf parsley, chopped, about ½ cup
- 2 to 3 cloves garlic , finely chopped
- Pinch crushed red pepper flakes
- 2 large eggs
- ⅔ cup All-purpose gluten-free flour blend, 90 grams
- Olive oil, for frying
- Fresh dill , for garnish
Yogurt Sauce:
- 1 cup plain Greek yogurt
- 3 garlic cloves, grated
- 2 teaspoons dried dill
- Salt, to taste
Instructions
For the Fritters:
- Set a colander over a dinner plate and line the colander with a kitchen tea towel. Grate the zucchini with a box grater or the grating attachment of a food processor.
- Add the grated zucchini to the colander, sprinkle with the salt and toss to combine. Let sit for 10 minutes to drain.
- While the zucchini is draining, add the chopped green onions, feta cheese, dill, parsley, garlic and red pepper flakes to a large bowl. Whisk the eggs together in a small dish and add them to the mixture.
- Pick up the corners of the kitchen tea towel with the zucchini and squeeze the water from the zucchini into the kitchen sink. Give it a good squeeze to remove the excess moisture as much as possible.
- Add the squeezed zucchini to the bowl with the cheese and herb mixture. Sift the gluten-free flour over the zucchini mixture and stir it until it is evenly blended.
- Add a couple of tablespoons of oil to a 10-inch skillet set over medium heat. When the oil is hot, add a generous tablespoon of the zucchini mixture to the skillet. Cook the fritters in batches of 3 or 4 at a time. Flatten with the back of a spoon while they cook.
- Cook until the edges begin to turn golden, about 3 minutes, then flip and cook the other side for about 3 more minutes.
- Transfer the fritters to a paper towel-lined plate to drain while cooking the remaining fritters.
To make the Greek Yogurt Sauce:
- In a small dish, add the yogurt, garlic and dill and stir until it is well mixed. Add salt and pepper to taste, and serve alongside the plate of fritters.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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