A gluten free and grain free version of an all time favorite, these zucchini fritters are a staple in our house.
Zucchini fritters was the first recipe I made all by myself when I started cooking as a child. I think I was probably around 10 years old. I remember how proud I felt when they came out delicious and everyone loved them and asked for more! Needless to say, that summer, zucchini fritters were a weekly staple! Over the years, I have tweaked this recipe and adjusted it to my dietary needs making it gluten free and dairy free. This recipe calls for just a few ingredients, and takes 30 min to make or even less if you grate zucchini ahead of time. What’s more, these fritters are kid-friendly, my children absolutely love them and they make a very good school lunch as well. The secret to making these very crispy is to squeeze all the juice from the zucchini. You can do it with the help of a cheesecloth, paper towels or simply with your hands! The less liquid in the dough, the crispier they get! I also like to grate the zucchini a few hours before, or even one day ahead (just place in the refrigerator).
This is a very simple, fast and very delicious recipe that everyone will LOVE!!!
- 3 medium size zucchini
- 1 tsp of salt
- 3 scallions, just the green part, chopped
- 1 egg
- 1/4 cup chickpea flour
- 3 tbsp of avocado oil or other high heat oil
- Grate the zucchini, place in a colander and sprinkle with salt. Mix and let it stand over a bowl for at least 15 min for the juices to be released.
- Using your hands or a cheesecloth, squeeze as much liquid as possible.
- Place the grated zucchini in a bowl, add the egg, scallions and chickpea flour. Mix until combined.
- Heat the oil in a skillet over medium high heat.
- Using a spoon, place the batter in the skillet and cook until golden, around 2-3 minutes. Flip and cook for 2 more minutes.
- Serve immediately with some sour cream, yogurt or any other favorite sauce.
- This recipe works very well with different flours, if you would like to change it up sometimes. We have test it with oat flour, millet flour, chickpea flour and cassava flour! All work perfectly!
- Time saving tip: Grate the zucchini a few hours ahead of time to save time. Place in a colander and let them drain until ready to use!