Gluten free zucchini fritters are the fluffy, savory pancakes that put your summer’s bounty to good use!
I’ll give it to you straight. Zucchini fritters are not all created equal. Some are weepy and oily, and some fall apart. Others just have no oomph. No personality. These crispy, light, gluten free zucchini fritters?
They not only hold together, they have so much going for them that you could even serve them on a gluten free bun as vegetable burgers (according to my children, who kept calling them “zucchini burgers,” ignoring my pleading, as usual).
Since you’re dying to know how my zucchini fritters can claim such superiority, I will tell you. Potatoes. In a 2:1 zucchini:potato ratio. For every two pounds of shredded zucchini, there’s a pound of potatoes.
The starch from the shredded potatoes (even though you wring them out just like you do the shredded zucchini) means you can use less gluten free flour than you might think.
Be warned, though. No matter how much water you squeeze out of the shredded zucchini and potatoes, there will still be more. Just give each handful of batter a final squeeze before you fry it.
Looking for more ways to use zucchini? Try these other well-tested zucchini bread recipes:
Gluten Free Zucchini Fritters
2 pounds fresh zucchini, shredded
1 pound Yukon Gold potatoes, shredded
1 medium shallot, peeled and shredded
3 eggs (150 g, weighed out of shell) at room temperature, beaten
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
3/4 cup (105 g) gum-free all purpose gluten free flour blend
Vegetable oil, for shallow frying
Place the shredded zucchini in the center of a clean tea towel or a large, strong paper towel. Gather the edges of the towel together tightly around the zucchini and squeeze as hard as you can to eliminate as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl, and repeat with the shredded potatoes.
In a separate, small bowl, place the shallot, eggs, baking powder, salt and flour blend, and whisk to combine well, working out any lumps in the flour blend. Add the egg and flour mixture to the bowl of shredded zucchini and potatoes, and mix to combine well.
Heat about 1/4 inch of vegetable in a shallow, heavy-bottom frying pan (cast iron is ideal) over medium heat until the oil shimmers. Shape about a baseball’s size of the raw zucchini mixture in wet hands, and gently squeeze out as much moisture as possible. Shape into a patty about 3 1/2 inches in diameter, and place in the frying pan. Repeat with as many more patties as you can fit in the pan without overlapping them. Fry the patties for 3 minutes, flip and fry for another 3 minutes or until the patties seem relatively solid to to the touch. Remove to a paper towel-lined plate, and repeat with the remaining batter. Serve immediately.
Fritters can be wrapped tightly and refrigerated, then refreshed in a warm (300°F) oven until crisp before serving.