Zucchini Fritters (Gluten Free, Dairy Free Option)
Healthy, easy to make and absolutely delicious, these gluten free zucchini fritters make the perfect summer lunch! The addition of lemon zest and plenty of herbs make them wonderfully aromatic, and they can be made in less than half an hour.
Servings 8 fritters
Ingredients
- 2 large or 3 medium zucchini (~750 g)
- 1 1/2 oz (40 g) parmesan cheese, grated (leave out for dairy free option)
- 5 - 10 sprigs thyme, leaves only and chopped (or ~ 1 - 2 tsp dried thyme)
- 1/4 tsp salt
- pinch of pepper
- pinch of grated nutmeg
- zest of 1 lemon
- 2 eggs
- 1 - 1 1/4 cup (120 - 150 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
- 1/4 tsp xanthan gum
- 1 tsp baking powder
- olive, coconut or vegetable oil for frying
Instructions
- Coarsely grate the zucchini, then place it in a sieve above a bowl and allow some of the excess liquid to drain away. To speed up this process, press onto the grated zucchini with a spoon or spatula. You should get ~1 cup of drained water/liquid.
- Add the parmesan cheese, thyme, salt, pepper, nutmeg, lemon zest and eggs. Mix well.
- Add the gluten free flour, xanthan gum and baking powder. Mix well until no flour clumps remain. If the mixture is too liquidy, add more gluten free flour (1 tbsp at a time).
- Heat up a large non-stick skillet/pan until very hot, then add 1 - 2 tbsp of oil of choice. Scoop 1/4 - 1/2 cup of the zucchini fritter mixture and cook until the underside is deep golden brown, about 2 minutes. Flip and cook on the other side for a further 2 minutes.
- Serve immediately, with a dollop of yoghurt (greek yoghurt, or a soy alternative with a squeeze of lemon juice work wonderfully!), a sprinkling of chopped parsley, or a side of salad. Enjoy!