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Gluten Free Zucchini Corn Fritters

Crispy-outside, tender-inside fritters of zucchini, potato and fresh corn, bound with buckwheat flour and egg.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Calories 215kcal

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.

Notes

Card rebuilt in October 2026 from the post and its ingredient photos; amounts are estimates. Nutrition is an estimate per serving.

Nutrition

Calories: 215kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g