Gluten-Free Zucchini Fritters

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.

Prep Time15

Cook Time6

Total Time21

Course: Appetizers

Cuisine: American

Keyword: gluten-free zucchini fritters, zucchini fritters, zucchini pancakes

Servings: fritters

Author: Pat Nyswonger

Ingredients

For the Fritters:

1 pound zucchini
1 teaspoon sea salt
1/2 cup chopped green onions (use the white and green parts)
3/4 cup crumbled feta cheese
2/3 cup chopped fresh dill
1/2 cup chopped flat-leaf parsley
2-3 cloves garlic finely chopped
Pinch dried red pepper flakes
2 eggs
2/3 cup gluten-free flour blend 90 grams
Olive oil for frying
Fresh dill for garnish

Yogurt Sauce:

1 cup plain Greek yogurt
3 cloves garlic 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

Let the grated zucchini sit for at least 10 minutes with salt on it to help draw out the moisture.
Use a kitchen towel to squeeze all the excess moisture out of the zucchini but don't make them completely dry. You still want a small amount of moisture in the zucchini.
These fritters freeze and reheat well. Place on a baking sheet and freeze, then transfer frozen fritters to a sealed container. Reheat on a baking sheet in a 325 oven until hot all the way through or one minute in the microwave.

Nutrition