Gluten Free Zucchini Fritters Recipes

GLUTEN FREE ZUCCHINI FRITTERS

Steps:

• Drain the zucchini in a strainer for 10 minutes then place in a clean dish towel and wrap up tightly and squeeze out as much liquid as possible.
• Add zucchini and the rest of the ingredients into a bowl and mix well.
• Heat 1 tablespoon of ghee or butter in a large skillet over medium heat.
• Drop and flatten slightly a spoonful of batter onto hot skillet. (make about 6 pancakes per tablespoon of butter).
• Cook 2-3 minutes on each side or until browned.
• Place cooked fritters onto a pate lined with a paper towel then continue with the rest of the batter.
• Enjoy immediately with sour cream if desired or refrigerate and reheat in microwave when ready to serve.

GLUTEN-FREE ZUCCHINI FRITTERS

Steps:

• 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.
• 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.

GLUTEN FREE ZUCCHINI FRITTERS RECIPE

Steps:

• Coarsely grate the zucchini. Place the zucchini in a colander set over a bowl and sprinkle with 1/2 tsp of salt. Let it stand for 10 minutes and release juice. With your hands or a wooden spoon squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl. Add the flour, eggs, cheese, green onion, ¼ teaspoon salt and ⅛ teaspoon pepper, stir until combined. Fry on medium heat with 1 tbsp of olive oil. I like to use a nonstick frying pan, as it allows to use less oil. When the oil is hot, scoop about 2 tbsp of your mixture into the pan and flatten a bit. Cook the zucchini fritters for 2 to 3 minutes, then flip and cook for an additional 2 minutes.

GLUTEN-FREE ZUCCHINI FRITTERS

Steps:

• finely shred zucchini. I once just peeled the zucchini and then lightly chopped the peels, that works too. You can leave the skin on for crunch if you like.
• Place zucchini in a bowl, add salt, mix, let sit refrigerated and covere 1/2 hour so the salt can let the water out.
• Put spices and flour together. Slowly sprinkle over zucchini, stirring. Usually just add about a 2 tablespoons dry mix, and stir, wait about 1 minute as it can either get much thicker or thinner batter. Continue until batter is similar to pancake or crepe batter, but obviously chunky from the zucchini You might use all the flour, might not.
• Heat pan on medium high and add a pat of butter. When warmed enough to fry, spoon in some batter, and lightly spread it so that it is about pancake thickness.
• Cook on one side until golden, flip, cook until golden.
• It can be served with maple syrup.
• You can omit the curry and add a pinch of cinnamon if you like.
• Makes 6-8 pancakes, more if you make them small.