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 RecipeRecipes 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.
The Recipe
Gluten Free Zucchini Corn Fritters
Ingredients
- 2 whole zucchini, grated
- 3 small Yukon gold potatoes, peeled and grated
- 1 ear corn, kernels cut off
- 1 whole yellow onion, grated
- 1/2 cup gluten-free buckwheat flour
- 1 whole egg
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/4 cup fresh cilantro, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil, for pan frying
Instructions
- Squeeze as much liquid as you can out of the grated zucchini, potatoes and onion using a clean towel.
- In a large bowl, combine the squeezed vegetables, corn, buckwheat flour, egg, cumin, chili powder, cilantro, salt and pepper. Mix well.
- Heat the oil in a large skillet over medium-high heat. Drop in about 1/4 cup of batter per fritter and flatten slightly.
- Fry 3 to 4 minutes per side, until deep golden and crisp. Drain on paper towels and serve hot.
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