Gluten Free Zucchini Fritters

Close up of a stack of 3 zucchini fritters, topped with a dollop of plain Greek yogurt.

Gluten Free Zucchini Fritters

Gluten Free Zucchini Fritters are easy to make, and a big hit with everyone! The spices are warmly complementary, and go well with the recommended onion dip.

Course Appetizer, Side Dish, vegetable

Cuisine American

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 122kcal

Author Laura Yautz

Equipment

Ingredients

1 tablespoon Ground Chia or Flax Seeds
3 tablespoon Water
4 cups Zucchini grated
½ teaspoon Salt
½ cup Buckwheat Flour
¼ cup Chopped Green Onions greens only
2 Garlic Cloves minced (or 1 teaspoon minced garlic)
½ teaspoon Ground Cumin
¼ teaspoon Cinnamon
Ground Black Pepper to taste
1 tablespoon Grapeseed Oil

Instructions

Measure the ground chia or flax into a small bowl, and mix with 3 tablespoon water. Set aside for a few minutes.
Grate the zucchini, and put it in a large bowl. Sprinkle with the salt. Toss to coat.
Add all the remaining ingredients, including the gelled chia or flax, and stir to combine everything together.
Let rest for at least 10 minutes (the zucchini will release its liquid, and the mixture will become the consistency of thick batter).
If the batter seems too dry at this point, add water, a tablespoon at a time, until you get a thick batter consistency.
Heat a large skillet over medium-high heat.
Add the oil, and scoop ⅛th of the batter into the skillet and flatten into a thin circle (fritters that are too thick will burn on the outside while remaining raw on the inside). Reduce heat to medium.
Repeat until your pan is full. Work in batches if necessary.
Pan fry the fritters about 5-7 minutes on each side, until nicely browned and starting to crisp. Thinner fritters may take less time.
Remove from the pan onto a plate lined with paper towels until the rest are cooked.
Serve warm, with French Onion Dip, if desired.

Nutrition