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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.

Golden-brown zucchini fritters with herbs on a white rectangular plate.
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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.

Three zucchini fritters on a white plate with dill and sour cream.

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. 

White bowl with shredded zucchini, feta, raw eggs; ingredients nearby on marble.
Zucchini mixed with fresh herbs, feta cheese, seasoning and eggs

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.

 

Three green vegetable fritters cooking in skillet, one lifted to show golden side.
Crisp Gluten-Free Zucchini Fritters

Questions About the Fritters

What can I use instead of feta?

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.

Do these freeze well?

Definitely. Freeze in a single layer first, then transfer to a bag or container. Reheat straight from frozen in the oven or microwave.

Can I make these ahead of time?

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 Fritters
Gluten-Free Zucchini Fritters with Greek yogurt dilly sauce.

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. 

Three golden-brown vegetable fritters with sour cream and dill on a white plate.

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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Two zucchini fritters with herb sauce and dill on a white plate.
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
4.91 from 10 votes

Gluten-Free Zucchini Fritters

Gluten-Free Zucchini Fritters! Crisp and full of feta cheese, chopped dill, parsley and garlic. A pinch of red pepper flakes adds a bit of zest to the mix. Served with a dilly Greek yogurt sauce. If you are gluten-intolerant or gluten-sensitive you can also enjoy these fritters.

If you make this recipe, please leave a star rating and comment.

Servings: 10 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
  • 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

Salt + Sit: Let the grated zucchini sit with salt for at least 10 minutes to help draw out moisture.
Squeeze dry: Use a clean kitchen towel to wring out the zucchini and get rid of as much liquid as you can.
Cook in batches: Don’t overcrowd the pan; give each fritter space to brown and crisp up properly.
Freezer-friendly: Let cooked fritters cool, then freeze on a baking sheet. Once frozen, transfer to a sealed container or freezer bag. Reheat in a 325°F oven until hot, or microwave for about 1 minute.
Yogurt sauce shortcut: The yogurt sauce can be made ahead and keeps well in the fridge for 2–3 days. Stir before serving.

Nutrition

Serving: 1fritter, Calories: 129kcal, Carbohydrates: 6g, Protein: 6.6g, Fat: 9.6g, Saturated Fat: 3.1g, Cholesterol: 45mg, Sodium: 393mg, Fiber: 1.3g, Sugar: 2.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

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