The inspiration for these Gluten Free Zucchini Fritters is my love of fritters and hashbrowns. I don’t know exactly what it is but pan frying a fritter or hashbrowns is the best. It has such great texture and good flavor. I searched through my posts to find a fritter recipe. One of my earliest posts, back in 2012, was a CORN FRITTER. More recently, I made POTATO PANCAKES. These are simple recipes yet so tasty.
Fritters, hashbrowns or potato pancakes are a perfect side dish for so many meals. These vegetables or potatoes simply pan fried in some oil are so good because of there texture. The exterior gets a good crisp while the interior stays so creamy. The idea of a fritter is that it can be infused with so many different ingredients to create whatever flavor you want or maybe just use up some leftover vegetables in your fridge. I referenced a recipe from SLIM PALATE to make sure I knew what to incorporate in this recipe.
As a total aside, I am finishing this post while on a plane to Nashville for my day job. Is it more amazing that I can work on this post while flying; or that I will start the day in Chicago, spend the day in Nashville, and end up back in Chicago to watch the Cub game? We will see what I have time for, for lunch in Nashville. Do you think I will find a fritter? Or should I go for a Nashville Hot Sandwich. Only if it is gluten free. Maybe I can introduce my Gluten Free Zucchini Fritter to Nashville? OK. I am back and I had some Nashville BBQ – Brisket. YUM
The cast of characters.
Putting the fritters together and frying them.
The Gluten Free Zucchini Fritters plated.
Gluten Free Zucchini Fritters
- 3 Whole Zucchini Fritters shredded
- 1/4 Cup Coconut flour
- 3 Whole Green Onions diced
- 1/4 Cup Parmesan Reggiano grated
- 2 Whole Eggs beaten
- 3 Tbsp Avocado oil
- 2 Tsp Salt
- 2 Tsp Black Pepper
Grate zucchini with the large sized holes of a grater to get good sized shreds of zucchini.
Add salt and place shredded zucchini in a clean dishtowel and squeeze to get as much liquid out of it as possible. Squeeze as much as you can. It does not need to be perfect.
Place the zucchini back in the bowl and add the rest of the ingredients including the eggs, green onions, coconut flour, parmigiana reggiano, and fresh ground black pepper. Mix thorougly.
Heat 2 - 3 tablespoons of the avocado oil over medium heat in a cast iron skillet. Wait until the oil begins to shimmer.
Next, add a heaping spoonful of the zucchini mixture and fry until golden brown on each side. It will take about 2-3 minutes per side.
Place on platter lined with paper towels to soak the grease or place on a wire baking rack. Serve with sour cream and extra green onions on the side.
The recipe was adapted from the Slim Palate - http://slimpalate.com/zucchini-fritters-paleo-grain-free-gluten-free/