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.
Servings: 10 fritters
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
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
