Gluten Free Zucchini Fritters

Gluten Free Zucchini Fritters

[pinit] 2 stacks of zucchini fritters on brown surface

[pinit] 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).

Zucchini, potatoes, eggs and onions on wooden surface

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.

Shredded zucchini in a bowl

Be warned, though. No matter how much water you squeeze out of the shredded zucchini and potatoes, there will still be more. No worries. Just give each handful of batter a final squeeze before you fry it. And for the love of Mike, get that vent going when you fry them so the smell doesn’t linger forever. Not that it will anyway, since there’s only one tiny little mild shredded shallot in this fritter batter. It’s enough for depth of flavor without being obnoxious.

3 zucchini fritters in a Black pan

Crispy on the outside, soft and fluffy on the inside, these are the zucchini fritters that might even convince you to stop fighting with your husband every summer about planting just one more zucchini plant. Oh, wait. That’s me. They’re just so prolific!

Looking for more ways to use zucchini? Try these well-tested zucchini bread recipes:

Gluten Free Chocolate Chip Zucchini Bread

Gluten Free Bittersweet Chocolate Zucchini Bread

Like this recipe?

Prep time: Cook time: Yield: 10 to 12 fritters


2 pounds fresh zucchini, shredded

1 pound Yukon Gold potatoes, shredded

1 medium shallot, peeled and shredded

3 eggs (180 g) at room temperature, beaten

2 teaspoons baking powder

1 1/2 teaspoons kosher salt

3/4 cup (105 g) xanthan 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.

P.S. If you haven’t yet, pick up your copy of Gluten-Free on a Shoestring Quick & Easy! Support the blog that loves you, no matter what you look like in the morning. :)

Comments are closed.

  • bee
    July 26, 2013 at 10:30 AM

    can I use egg substitute instead of real eggs?

  • Nana J
    July 25, 2013 at 8:33 PM

    Hi Nicole
    Just made these for dinner tonight using our own homegrown Yukon gold potatoes and yep, homegrown zucchini. It turned out fantastic and this is a definite keeper. We are going to try freezing a few fritters and see how they do when they come out of the freezer. If they are good, heck–I’ll be making zucchini fritters until they come out of my ears. Then we will eat them all winter long when the cost of fresh food goes way up.

  • Bobbie
    July 21, 2013 at 7:37 PM

    We had these with dinner tonight & they were delicious!! Thanks so much for this blog; it continues to be such a great resource! I really started cooking a lot once I had to eat gluten-free, and I am never disappointed by the recipes I have tried from here :)

  • […] favorite posts: Gluten Free Red Cherry Licorice, Gluten Free Zucchini Fritters, Gluten Free Buckwheat Crêpes (we call these Galettes au Sarrasin here in France, my […]

  • […] post Gluten Free Zucchini Fritters appeared first on Gluten-Free on a […]

  • Anneke
    July 17, 2013 at 7:45 PM

    Just finished eating these for dinner, they are delicious! Now that I finally have my kitchen back, I am thrilled to get started on my long list of recipes that have been waiting to be tried. So many choices!
    Thanks, Nicole!

  • Claire
    July 17, 2013 at 7:35 PM

    Have a batch frying right now, thanks for the inspiration!

    • Claire
      July 17, 2013 at 7:40 PM

      First one out is delicious!

  • lorinda
    July 17, 2013 at 3:11 PM

    Any possible way to make these without egg?

    • July 17, 2013 at 3:29 PM

      Hi, lorinda,
      I’m afraid they won’t work without eggs entirely. I don’t have any experience with egg replacers, so I can’t advise about whether they will work. You’ll have to experiment!

  • islaymacdonaldprenticemulcahy
    July 17, 2013 at 2:02 PM

    How can I make these without potatoes? I am very allergic to potatoes! This very frustrating because it makes going GF very hard. Could I use sweet potatoes instead? They are not genetically realated to potatoes.

    • July 17, 2013 at 3:29 PM

      You could try using sweet potatoes, islay. I haven’t tried this recipe with any substitutions, so you’ll have to experiment!

      • islaymacdonaldprenticemulcahy
        July 17, 2013 at 5:33 PM

        I’ll do that and let you know how they turn out. perhaps I’ll add a little cinnamon and nutmeg to compliment the natural sweetness of the sweet potatoes.Hmmm….

  • drleonesse
    July 17, 2013 at 12:26 PM

    Uh…okay. 1:2 ratio? One pound to one pound? That seems more like 1:1 ratio. Please clarify.

    • drleonesse
      July 17, 2013 at 12:28 PM

      oops…and then the details are 2# zucchini to 1# potato. I’m confused.

      • July 17, 2013 at 1:34 PM

        The narrative was in error. The recipe is and has been correct. I corrected the narrative, now. Sorry for the confusion.

  • Jennifer Sasse
    July 17, 2013 at 9:55 AM

    These look yummy and I love zucchini AND we are trying to do meatless Mondays around here though I do not have everyone convinced quite yet. They’ll come around when I fry some of these babies up! Thanks for another winner!

  • Donia Robinson
    July 17, 2013 at 9:01 AM

    Very cool sneak peek at the book! Indeed, highly anticipated third cookbook! I cannot wait for some really good, crusty bread.

    • Jennifer Sasse
      July 17, 2013 at 9:56 AM

      What? am I missing something? what sneak peek! tell me tell me tell me!

      • Donia Robinson
        July 17, 2013 at 10:27 AM

        Near the upper right corner of the blog. The image links to a PDF of what looks like a press release or something. No recipes, though. ;)

        • Jennifer Sasse
          July 17, 2013 at 11:10 AM

          I SEE IT! I looked through it. I want to know how in the holy Hannah Nicole’s tortillas are so dang perfect. Like literally perfect circles! Oh the envy. Nicole? after this book is out, can you film some tutorials for us? please, please, please!

        • JoAnn C.
          July 17, 2013 at 1:04 PM

          Your tortillas will turn out in perfect circles if you use a tortilla press. I bought mine, (about $20), at bed bath and beyond. I hope that helps.
          JoAnn C.

        • July 17, 2013 at 4:32 PM

          Hi, Jennifer! There are tons and tons of step-by-step photos in the new book, with lots of narrative explanation to walk you through every recipe. The tortilla recipe in this book is different from the previous books, and the method is a bit different as well. The perfect circles come from rolling out the dough and using a cake cutter to cut rounds. No way they’d be that perfect otherwise! ;)
          xoxo Nicole

    • July 17, 2013 at 4:32 PM

      Thanks, Donia!
      xoxo Nicole

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