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
Is a fritter an appetizer or a side dish. My Zucchini Corn Fritters were a side dish and they have crunch, texture and flavor.
- 1 Whole Zucchini Shredded and liquid squeezed out
- 1 Whole Corn cooked and kernels cut off
- 1 Whole Egg beaten
- 1/4 Cup Oat flour
- 3 Tbsp Corn flour
- 2 Tsp Salt
- 1 Tsp Black pepper
- 1/4 Cup Corn Oil
- 2 Ounces Mozzarella shredded
Begin by prepping the vegetables – shredding the zucchini and squeezing out the liquid. Heat the corn and cut off the kernels once soft. Next, add the spices and flour to the bowl, followed by the cheese 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 the 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 and enjoy!