Zucchini Fritters (Gluten-Free)
Made with simple pantry staples, these gluten free zucchini fritters are easy, healthy, and full of flavour. Perfect for an easy dinner with salad, or as a healthy gluten-free lunchbox filler.
Why These Zucchini Fritters Just Work..
I came up with these gluten free zucchini fritters one afternoon when I needed something quick, healthy-ish, and guaranteed to be eaten – and they’ve been on repeat ever since.
They’re soft, full of flavour, and made with simple gluten-free pantry staples like zucchini, eggs, cheese, and gf flour. No fancy ingredients, no extra fuss. The batter looks thick at first (don’t worry!), but once it cooks, you get golden edges and a tender centre that even the kids love.
Perfect for:
- A quick dinner with salad 🥗
- Healthy lunchboxes (they’re delicious cold)
- Easy meal prep or freezer snacks
- A veggie-packed side dish for grilled chicken
They double perfectly if you want to batch cook, or if you have some suspect looking zucchinis to use up pronto… and the best part? They store and reheat beautifully without turning soggy.
Simple, wholesome, and family-approved – everything gluten-free cooking should be!
Ingredients To Make Zucchini Fritters (Gluten-Free)
Here’s what you’ll need to make about 8 large fritters (or 4 serves):
- 1 medium zucchini (about 270 g / 10 oz), grated
- ½ teaspoon salt
- ½ cup (75 g) gluten-free all-purpose/plain flour (if your flour blend doesn’t already contain xanthan gum, add ¼ teaspoon xanthan gum to help bind.)
- 1 teaspoon gluten-free baking powder
- 2 large eggs
- ¼ red onion, finely diced (or use brown, white, or green/spring onions)
- ½ teaspoon garlic powder (optional but adds great flavour)
- ¼ teaspoon black pepper
- ½ cup (50 g) grated cheese (cheddar, tasty, or mozzarella)
- 2 tablespoons olive oil (for pan-frying)
Substitutions & Alternative Options
- Dairy-free: Use dairy-free cheese, or skip it completely.
- Egg-free: Replace each egg with a flax egg (1 tbsp flaxseed meal + 2½ tbsp water).
- Flour substitutes: Chickpea flour or brown rice flour both also work well.
- Onion options: Red onion for sweetness, brown or white for a stronger flavour, or green/spring onions for a mild touch.
- Add-ins: Finely chopped herbs like parsley, dill, or basil, or even a handful of corn or grated carrot.
How to Make Gluten-Free Zucchini Fritters Step By Step
Step 1: Grate zucchini, sprinkle over the salt, and let it sit for 5 to 10 minutes to release moisture.
Step 2: Squeeze or scrunch the zucchini over a bowl to remove as much liquid as possible.
Step 3: In a large bowl, whisk eggs. Add flour, baking powder, garlic powder, pepper, onion, and cheese. Stir to combine.
Step 4: Add the squeezed zucchini and stir through. The mixture will be thick, but that’s perfect!
Step 5: Heat 2 tablespoons of olive oil in a large non-stick pan over medium heat (don’t be tempted to crank the heat!). Drop in spoonfuls (about 2 tablespoons per fritter) and flatten slightly. Cook 2 to 3 minutes per side until golden and cooked through.
Step 6: Drain on paper towel if needed (I almost never need to). Serve warm or cooled with your favourite dip, avocado, or salad.
Find the measurements and full recipe below!
❄️How to Store and Freeze Gluten-Free Zucchini Fritters
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Cool completely, then freeze in a single layer before transferring to a container or bag. Reheat in the oven or air fryer until hot and slightly crisp again.
- Lunchbox tip: These gluten free zucchini pancakes are delicious cold or at room temperature – perfect for school lunches or picnics.
Serving Ideas for Zucchini Fritters
- Serve warm with sour cream, Greek yogurt, or smashed avocado
- Add a poached egg on top for an easy weekend brunch
- Pair with salad or grilled chicken for a light, healthy dinner
- Pop them into lunchboxes for a veggie-packed snack
Zucchini Fritters FAQ
You can use chickpea flour, rice flour, or almond meal instead of gluten-free all-purpose flour – each gives a slightly different texture and taste though.
A good-quality gluten-free all-purpose/plain flour blend (with xanthan gum) helps hold everything together while keeping the fritters light and fluffy.
Use a flax egg (1 tbsp flaxseed meal + 2½ tbsp water) or 2 tablespoons of mashed potato or sweet potato.
For crispier zucchini pancakes gluten-free style, squeeze out every bit of liquid from the zucchini and use more oil when frying.
Gluten-Free Zucchini Fritters
Equipment
- Non-stick pan for frying
Ingredients
- 1 medium zucchini, grated
- ½ teaspoon salt
- ½ cup (75 g) gluten-free all-purpose/plain flour (If your flour blend doesn’t already contain xanthan gum, add ¼ teaspoon xanthan gum to help bind.)
- 1 teaspoon gluten-free baking powder
- 2 eggs
- ¼ onion, finely diced (red, brown, white, or green/spring onions all work well)
- ½ teaspoon garlic powder (optional but adds great flavour)
- ¼ teaspoon black pepper
- ½ cup (50 g) grated cheese (cheddar, tasty, or mozzarella)
- 2 tablespoons olive oil (for pan-frying)
Instructions
- Grate & salt: Grate zucchini and sprinkle over the salt. Let sit for 5 to 10 minutes to draw out moisture.
- Scrunch: Use your hands or a clean tea towel to firmly squeeze or scrunch the zucchini over a bowl to remove excess liquid.
- Mix: In a large bowl, whisk eggs. Add gf flour, baking powder, garlic powder, pepper, onion, and cheese. Stir until just combined.
- Combine: Add the squeezed zucchini. The mixture will look thick at first, but trust the process – there’s still moisture in the zucchini to keep the fritters soft.
- Cook: Heat 2 tablespoons olive oil in a large non-stick pan over medium heat. Drop in spoonfuls (about 2 tablespoons per fritter) and flatten slightly. Cook 2 to 3 minutes per side until golden and cooked through.
- Serve: Place on paper towel if needed. Serve warm or cooled with sour cream, avocado, or salad.
Recipe Notes:
- Makes 8 decent sized fritters, or you can make 16 x smaller fritters for smaller eaters by using 1 tablespoon of batter each.
- Dairy-free: Use dairy-free cheese or omit altogether.
- Egg-free: Replace each egg with a flax egg (1 tbsp flaxseed meal + 2½ tbsp water).
- Best texture tip: Squeeze as much water as possible from the zucchini before mixing – this keeps the fritters from becoming soggy.
- Store in the fridge for up to 3 days or freeze in a single layer, then reheat in the oven or air fryer.
