My journey to a gluten free lifestyle is made up of a lot adapting of recipes to a gluten free format. Fritters are easy to make and the switching to gluten free flour is not noticeable.Jump to Recipe
Recipes that have flour as the primary ingredient definitely take more art and experience to recreate. Recipes that have flour as a very small minority role in the recipe do not have a big impact. These gluten free zucchini fritters fall into this latter category.
The dish is simple but has fresh herbs, spices and plenty of vegetables. Based on the post title, obviously, there is zucchini and corn. Potatoes give the fritter some bulk. The fritters are binded (it does not look like that is a word?) by the buckwheat flour and the egg.
I am such a fan of a fritter. The pan frying fives a great exterior crust. The inside is tender. It is actually the same thing I love about hash browns. Tonight I made a SOCCARAT – on my Mexican rice. Crusty exterior with a tender center is such a winner.
The cast of characters.
Assembling and frying the fritters.
The Gluten Free Zucchini Corn Fritters Plated.
Zucchini Corn Fritters
- 2 Whole Zucchini Shredded
- 1 Whole Corn
- 4 Whole Medium potatoes shredded
- 1 Whole Medium Yellow Onion grated
- 1 Whole Egg beaten
- 1/2 Bunch Cilantro rough dice
- 1/4 Cup Gluten free buckwheat flour
- 1 Tbsp Chili powder
- 1 Tbsp Ground cumin
- 3 Tbsp Corn Oil
Begin by prepping the vegetables – shredding the potatoes and zucchini and grating the onion. Next, add the spices and buckwheat flour followed by the cilantro and the egg. Mix well. Grab a ball of the mixture and form into a patty. Heat the oil in a skillet on medium heat. Add three patties to the skillet but be sure to not overcrowd. Cook 3 – 4 minutes per side. You want a crisp exterior but do not go to far. Finish cooking all the patties
Serve with a dollop of cilantro sour cream. Enjoy!