Sunday, August 28, 2011

Zucchini Fritters~gluten FREE!

 At the request of my family, I made these TWO, read that TWO, nights in a row!!!  The first night I made one batch.  The second night I tripled the recipe.  Even my non-green vegetable~ only gluten flour~ eating, husband loved them.  Also, when I posted the above status on Facebook, I was asked to post the recipe here.  Wow, that was such a compliment. I actually felt a little embarrassed! I hope you enjoy the recipe as much as my family did!

**2 medium zucchini shredded
**1 egg or 1 1/2 tsp egg replacer
**1/2 cup flour (to make gluten-free I used the 4 flour blend from Bette Hagman's book Gluten Free Gourmet)
**1/2 teaspoon baking powder
**diced garlic or powdered garlic to taste
**diced onions or onion powder to taste (diced very fine!)
**Sea Salt
**oil for frying


Grate Zucchini (or use food processor if you are so lucky as to actually have one).  I recommend the largest strands possible. Mix with 2 tsp. of salt.  Mix well.  Put in a large strainer in a large bowl so it can catch the water dripping out of the zucchini.  Let this mixture sit about 10 minutes.  Don't skip this.  It is important.  It takes out some of the tart/sour taste zucchini can have.  It also helps to release all the moisture that they contain.

Preheat (preferably) a cast iron skillet.  This will make your clean up a snap!  I have tried both coconut oil and canola.  I much preferred the coconut!  Plus it was much healthier.  As you fry these you will continue to add oil.  Keep it handy.

While this mixture is sitting, mix together the flour, egg, garlic, onion and some more salt.  Most of the salt mixed in with the zucchini will go down the drain with the water.

Your next step is to get all of the water out of the zucchini.  You will be amazed how much water will come out of it.  Don't skip this step!  I did various methods, I pressed against the sides of my strainer (colander).  I wrapped in paper towels and squeezed.  I used my bare (clean!) hands.  I need a cheese cloth for this step, I think.

When all of the water is out, mix the batter and zucchini together.  Going over to your preheated pan, drop about 5 smallish circle into the hot oil.  Immediately press down to make flat.  Cook about 2-3 minutes each side.  Make sure they are crispy brown.  Really brown, but not black!  When each batch was done, I put them onto paper towels on a large lipped stoneware cookie sheet and put into a preheated oven.  I added as cooked fritters as I went.  You could simply do 200 degrees to keep warm until everything is cooked, or put it at 325 degrees for extra crispiness.  I liked 325 degrees.

This recipe makes about 10 fritters.  I tripled it the second night and ended up with about 5 left!  These do freeze well and reheat well.  If you can do dairy, they are super tasty dipped in ranch dressing.  Yum!  I tried to post a picture of them done, but for some reason, I can't post that picture.  Bugger.  Oh well!  Enjoy!

Let me know if you tried these and what you thought.


  1. When I was a kid, my mom sliced them relatively thin, dipped them in a beaten egg, then in crushed saltines, and then fried them. We called them "zucchini cookies" and ate them like mad. Will always remind me of summer!

  2. We are going to try these today, thanks!!

  3. That sounds way easier Angela! I will have to try that. Sounds super yummy! I think crushed potato chips could stand in for the crackers! (for a GF substitution for us):)

    Crystal, did you try them? What do you think?