Learn how to make the best Gluten Free Zucchini Fritters in this easy appetizer recipe. These veggie fritters also make a kid-friendly summer side dish!
It seems like every summer we have a lot of zucchini, whether that’s from our garden, CSA produce box, the Farmers Market or Misfits Market. One of the most delicious recipes I make with this summer squash is zucchini fritters.
They’re essentially zucchini pancakes with a savory, mild flavor. All you need to make them is a handful of simple ingredients in addition to your fresh zucchini. The flavor of these crispy zucchini fritters is amazing too… even the kids gobble them up!
You’ll find it’s a great recipe to use this versatile vegetable because they can be served as an appetizer, side dish or even afternoon snack! Give this paleo zucchini fritters recipe a try next time you’re looking for a delicious way to use the bounty of your zucchini harvest.
- By the Numbers: How to Make Gluten Free Zucchini Fritters
- Tips for Making Gluten Free Zucchini Fritters
- Can a different gluten-free flour be substituted?
- Can you bake zucchini fritters?
- Can you cook fritters in the air fryer?
- Substitute for coconut oil?
- How to make vegan zucchini fritters?
- Why aren’t they crispy?
- What to serve with zucchini fritters?
- How to store zucchini fritters?
- How to reheat zucchini fritters?
- Can you freeze zucchini fritters?
- More zucchini recipes?
- Where to get fresh zucchini?
- Gluten Free Zucchini Fritters Recipe
- More Gluten Free Side Dish Recipes
- 7 cups of shredded zucchini
- 1 teaspoon of sea salt
- ⅓ cup of coconut flour
- 2-3 beaten eggs
- 1 teaspoon of garlic powder
- ¼ teaspoon of black pepper
- Coconut oil for cooking
- Food processor or cheese grater
- Large mixing bowl
- Nut milk bag or cheesecloth
- Large skillet
- Wire cooling rack
By the Numbers: How to Make Gluten Free Zucchini Fritters
Follow these simple steps to learn how to make the best zucchini fritters that are gluten free and low carb.
Step 1: Shred Zucchini.
Shred 7 cups of fresh zucchini with a cheese grater (or a food processor) into a large mixing bowl.
Step 2: Salt Shredded Zucchini.
Sprinkle 1 teaspoon of sea salt over the zucchini and mix well, then allow it to sit for about 10 minutes. Zucchini has a high-water content, so you’re looking to get excess moisture out of the zucchini. This helps to make sure you don’t end up with soggy fritters.
Step 3: Squeeze Water from Zucchini.
Next, squeeze the excess water from the zucchini. I like to wrap it up in a nut milk bag (like you use to make homemade almond milk) or cheesecloth to squeeze it out into a bowl. You want most of the moisture out, but don’t make the zucchini too dry or your batter will be dry too.
Step 4: Combine Ingredients in Bowl.
In a separate bowl, combine the squeezed zucchini with ⅓ cup of coconut flour, 2-3 beaten eggs and ¼ teaspoon of black pepper. You usually do not need to add additional salt as there is typically plenty of salt left from step 1. You can always add a bit of salt before serving if it’s needed.
Why does this recipe call for 2-3 eggs? I usually start with 2 eggs and mix that in. If the mixture isn’t moist enough to form patties that bind well, I’ll add a 3rd egg and that usually does the trick.
I find that different coconut flours vary in how much liquid they absorb. I also find that each batch of zucchini is a bit different in their fiber to moisture ratio. So one batch could work great with 2 eggs, but the next time 3 are needed to get it to bind.
Step 5: Cook Zucchini Fritters.
Once your batter is ready, melt a large spoonful of coconut oil in a large skillet over medium heat.
Press ¼ cup of the fritter mixture into the hot pan and flatten it until it forms a patty. Depending on which pan I use, I can fit 3-4 in the pan at a time. Just make sure you have enough room in the pan to flip them with a spatula.
Cook each side of the zucchini patties for 3-5 minutes or until they’re golden brown. Repeat until the zucchini mixture is gone, adding extra coconut oil to the pan as needed.
Step 6: Serve Zucchini Fritters.
For crispy fritters, cool them on a wire cooling rack to prevent them from getting soggy. Otherwise, you can use a clean kitchen towel or absorbent paper towels to keep them warm if you don’t mind them being softer.
Serve your gluten free fritters warm. They’re great garnished with parmesan cheese and fresh herbs!
Tips for Making Gluten Free Zucchini Fritters
Answers to all of your questions about making zucchini fritters that are gluten free and delicious, including tips and substitution ideas.
Can a different gluten-free flour be substituted?
Before I was gluten free, I used all purpose flour to make zucchini fritters. Now I use coconut flour! You need very little compared to other flours plus it’s naturally gluten free.
You won’t be able to substitute other gluten free flours at a 1:1 ratio for coconut flour. You’ll likely need to add about a cup of gluten-free, all-purpose flour to get the same consistency, but it will vary by brand.
Can you bake zucchini fritters?
To make baked zucchini fritters, lay the patties out on a baking sheet lined with parchment paper. Bake them at 400˚ F for about 30 minutes, flipping halfway through. They’re done when they’re golden brown on the outside.
Can you cook fritters in the air fryer?
Yes, you can make air fryer zucchini fritters by laying the patties out on your air fryer racks and air frying them for about 20 minutes, flipping halfway through. They’re ready when they’re golden brown.
Substitute for coconut oil?
You can use any of your favorite cooking oils, including olive oil, since these fritters are cooked over medium heat. I just find that coconut oil does the best job for getting the outside of my zucchini fritters crispy.
How to make vegan zucchini fritters?
Since this recipe calls for eggs, it’s not vegan. If you want to make vegan zucchini fritters, you can substitute flax eggs.
If you haven’t made a flax egg before, simply whisk 1 tablespoon of ground flaxseed with 2 ½ tablespoons of water for each egg. Then just add that mixture to the bowl when you’re making your fritters.
Why aren’t they crispy?
If you don’t squeeze enough water out of the zucchini, they won’t get crispy. If you don’t add enough oil to the pan, they also won’t crisp up. I also find that they get crispier when I fry them in a cast iron skillet than a non-stick skillet.
If you’re done cooking and they still aren’t as crisp as you like, stick them in the air fryer for a couple of minutes.
What to serve with zucchini fritters?
We’ll often eat gluten-free zucchini fritters with some grated cheese on top for lunch. At dinnertime when we serve them as a side, I like to add a dollop of sour cream or Greek yogurt to the top of the fritters.
How to store zucchini fritters?
Once they’re cooled to room temperature, transfer them to an airtight container and store in the refrigerator. Use within a week.
How to reheat zucchini fritters?
If we want to eat leftovers the next day, we find the best way to reheat fritters is to just lightly pan fry them until they’re heated through. You can also put them in the air fryer if you want them crispier on the outside.
Can you freeze zucchini fritters?
Yes, they’re great to make ahead, cool down and then freeze. The best way to do this is to lay them out in a single layer on a baking sheet and freeze them until solid. Transfer the fritters to a freezer bag or other freezer-safe container and store in the freezer for up to 2 months.
More zucchini recipes?
If you’re looking for tasty ways to enjoy summer squash, try a new zucchini recipe:
- Dehydrated Zucchini Chips
- Gluten Free Zucchini Bread
- Instant Pot Gluten Free Pasta (see tips for adding zucchini)
- Zucchini Fries
Where to get fresh zucchini?
If you can’t find it at your local grocery store or farmers’ market, I often get mine from Misfits Market. The zucchini I’ve been getting this summer are large and in better shape than the ones from our local store.
Gluten Free Zucchini Fritters Recipe
- 7 cups shredded zucchini
- 1 teaspoon sea salt
- ⅓ cup coconut flour
- 2-3 eggs - beaten
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- Coconut oil - for the pan
- Food processor or cheese grater
- Large mixing bowl
- Nut Milk Bag or cheesecloth
- Large skillet
- Wire cooling rack
- Use a cheese grater or food processor to shred your zucchini into a large bowl.
- Sprinkle salt over the grated zucchini and mix well, then let it sit for around 10 minutes.
- Next, place the zucchini in a nut milk bag or some cheesecloth and squeeze the extra water from the zucchini so it doesn’t make your fritters soggy.
- In a separate bowl, combine the squeezed zucchini with the coconut flour, eggs and black pepper. Don’t add additional salt as there is usually enough salt left from step 1.
- Melt a large spoonful of coconut oil in a large skillet over medium heat. Press ¼ cup of the zucchini fritter mixture into the hot pan and flatten to form a patty.
- Cook each side of the zucchini patties for 3-5 minutes or until they’re golden brown. Repeat until the zucchini mixture is gone, adding extra oil to the pan as needed.
- Cool your cooked fritters on a cooling rack to prevent them from getting soggy.
- Serve your delicious gluten free zucchini fritters warm.