These gluten-free zucchini fritters combine scallions, lemon zest, and neutral white rice flour (AP works too!) for an ultra-crispy, flavorful cake using minimal ingredients. Serve them alongside dairy-free ranch or aioli for a quick summer appetizer (they freeze well too!).
Despite making countless latkes during the Jewish holidays and having the splatter scars to prove it, I love making fritters year-round using other types of seasonal produce (there’s a parsnip version in my latest cookbook!). During the summer months, zucchini or yellow squash make for a light, bright (yet still addictively crispy) fritter.
My least favorite part about fritter making is the grating, which is another reason why I actually prefer whipping up a batch of these quick gluten-free zucchini fritters to the usual latkes. Root vegetables and potatoes are harder to saw through on a box grater and have on occasion resulted in added flavoring (in the form of blood, sweat and tears). Though if I’m making these gluten-free sweet potato fritters, it’s usually worth it!
On the flip side, since zucchini tends to be watery, it’s important to squeeze out as much moisture as possible to ensure your gluten-free fritters don’t get soggy. I think it’s easiest to do this with a clean dish towel.
How to Make Gluten-Free Zucchini Fritters
When I was a professional caterer in New York City, I often had zucchini fritters on my menu rotation, as they could easily be transformed into a gluten-free item without the client being any the wiser.
With only ¼ cup of flour in the batter, the most important thing is choosing a neutral option. White rice flour is my go-to in these situations, especially for anything that needs to remain crispy when pan-fried. If you don’t have it on hand, feel free to use an AP gluten-free flour or seamlessly substitute regular white flour (if you’re not avoiding wheat).
The batter is rounded out with some chopped scallions for a delightful onion flavor – the same secret ingredient I use for my Gluten-Free Okonomiyaki. I’ve also tested these fritters with various herbs – basil, dill, and chives. All work wonderfully, though I prefer the punch of scallions to delicate chives.
Egg provides the necessary binder without having to resort to cheese or dairy (as many other zucchini fritter recipes do).
The last dairy-free flavor element is a small amount of fresh lemon juice and bright zest. Yes, this adds a little more moisture to the batter. No, it won’t prevent your fritters from getting crispy.
You can make these gluten-free zucchini cakes in advance – it’s simple to reheat them in the oven until sizzling before serving. If after pan-frying, the fritters aren’t as firm as you’d like, you are welcome to use this step anyway to ensure they are extra crisp.
Read on for my signature gluten-free zucchini fritters recipe!
With health and hedonism,
Phoebe
5-Ingredient Zucchini Fritters (Dairy + Gluten-Free)
The gluten-free zucchini fritters can be fried up a day in advance. Simply reheat the cakes on a sheet pan in a 375 degree oven for 10 minutes or until sizzling.
As the batter sits, you may notice that the zucchini releases more moisture. Simply try to leave as much behind in the bowl as possible (using a slotted spoon or fork) to ensure the crispiest fritter.
Ingredients
- 1 medium zucchini 1/2 pound, grated (approx. 1 1/2 cups)
- 2 scallions thinly sliced
- 1/4 cup white rice flour
- 1/2 teaspoon salt
- 1 egg beaten
- 1 lemon
- Olive oil or avocado oil for frying
Instructions
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Combine the zucchini, scallions, flour, and salt in a medium mixing bowl. Toss to combine. Add the egg, the zest of 1 lemon and 1 tabespoon lemon juice. Stir until well incorporated.
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Heat a thin layer of oil in a large cast iron skillet and place it over medium-high heat. Once the oil is hot but not smoking, add the batter (1 rounded tablespoon per fritter) to the pan, making sure not to crowd it (about 5 to 6 at a time depending on your pan size). Cook for about 1 minute on each side until browned and semi-firm. Remove to a paper towel lined plate and repeat with the remaining zucchini mixture, adding more oil as necessary. If the batter has become overly wet as the zucchini sits, simply use a slotted spoon for fork to form the second batch of fritters.
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Serve the gluten-free zucchini fritters with dairy-free ranch or aioli for dipping.