Looking for a healthy lunch, appetizer, or maybe just a quick snack? These zucchini fritters are easy, delicious, and gluten free!
Fact: summer= zucchini season.
In the coming weeks, Pinterest feeds, if they haven’t already, will be filled to the brim with zucchini recipes. And for good reason too!
Zucchini is extremely versatile, ranging in uses from savory to sweet. No doubt you have seen it in savory recipes (like today’s zucchini fritters!) but also in muffins, breads, brownies and even cookies that contain this versatile vegetable. Here’s one that I tried just recently!
Had some #recipesuccess for these carrot zucchini muffins by @biancatang ! They’re so tasty you wouldn’t even notice they were #glutenfree or #lactosefree ! (Except for the glaze…whoops!) Thinking about starting a recipe success series for trying other bloggers recipes… what do you think? Let me know in the comments! #zucchini #muffins #summereats #foodbloglove #igfood #cleaneats
As a kid, I thought the premise of putting zucchini in sweet things was disgusting. Who puts vegetables in baked goods? But as the rule of my house went: it’s okay if I didn’t like something, but I had to try everything at least once. And it’s a good thing I did because I didn’t even taste the zucchini! All it really does is add moisture to the party.
Chances are, these zucchini fritters won’t be my last recipe this season with zucchini in it!
I end up buying a lot of zucchini throughout the season. Some of it goes into breads, others go into bakes and sauces, and some get frozen away for the winter in case I get a hankering for zucchini!
If you’ve cooked with zucchini, you know it’s a very watery vegetable.
On one hand, this is great. Like I’ve said, it adds a lot of moisture to the food you’re making. On the other hand, too much water can cause your food to get, well, watery.
Depending on your use of zucchini in a recipe, it could be best practice to salt your zucchini and wait 10-15 minutes. Then, using an (old) kitchen towel or cheesecloth, squeeze out the excess water from the shreds. I said old towel because it can stain the cloth! Salt is used because it draws the water out of the zucchini. It’s osmosis at work!
When it comes to roasting, sautéing, or putting zucchini in a sauce (that’s a recipe for a different day!), I usually don’t drain them. Others may disagree, but in my experience, I don’t find it necessary.
But for today’s recipe, zucchini fritters, you definitely should!
You aren’t going to want a waterlogged fritter. Trust me; it’s pretty gross.
Logistics aside, let’s make these fritters!
Zucchini fritters are superbly easy to make. All you’ve got to do is mix up the ingredients and cook them! They make for a tasty lunch or right out of the griddle for a snack. 🙂 Just don’t burn yourself though! Making silver dollar fritters also makes for a great appetizer.
And to put the (figurative) cherry on top, these zucchini fritters are gluten free! I used rice flour in my recipe, but feel free to use any neutral-flavored flour you like.
With all that being said, let’s get cooking!