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August 4, 2025 Appetizers

Easy Gluten Free Zucchini Fritters

My Easy Homemade Gluten Free Zucchini Fritters have became a Summer must have in our house. My husband and I love them and my 7 month old son loves them too! They are loaded with flavor and literally only require 15 minutes of hands on time. You can eat them as is or load them up with sour cream, green onions or even chives.

Close up photo of a zucchini fritter on a plate with sour cream and green onions on top.

Ever since I had my son I am trying to eat more seasonally in our house. It is summertime here in Pittsburgh and zucchinis are all over farmers markets. It seemed like the perfect time to make these gluten-free zucchini cakes. If you love zucchini recipes like I do, check out my other zucchini recipes on my blog like my Zucchini Oat Bars, Gluten Free Zucchini Mini Cakes, Gluten Free Zucchini Bread, and my Gluten Free Zucchini Muffins.

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Why I love this recipe

My husband Mitchell who is not a big veggie eater loves these patties!
This recipe is a great way to get your veggies in, you can add other veggies like carrots too.
This recipe is naturally gluten free, dairy free, soy free, refined sugar free, grain free, nut free and paleo friendly.
You can make this recipe friendly for a baby by omitting the salt and using the spices you are comfortable with.
This recipe only takes 15 minutes to prep and you can freeze any leftover cakes you may have so you can eat them all year long.

Recipe Ingredients

Zucchini, egg, salt, tallow, garlic powder and onion powder in small glass bowls.

Zucchini-Washed and grated with a box grater.
Salt-You will want two separate measurements of the salt.
Onion and garlic powder-For flavor.
Arrowroot-This is my go to gluten free binding flour of choice. I like this one because it is gentle on the gut (especially for babies.)
Eggs-This helps bind everything together.
Cooking oil-I like tallow or ghee but any kind will work.

See the recipe card below for a full list of ingredients and measurements.

Recipe Substitutions and Variations

Arrowroot powder-You can also use tapioca flour in its place.
Eggs-While I do not suggest cutting out he egg completely, if you need to cut the egg white out you can swap it with two egg yolks.
Parmesan cheese-This can add some extra flavor but is not required!
Sour cream, chives or green onions –To garnish. You can also use the sour cream to dip.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Grated zucchini on a cutting board. — Step #1: Grate the zucchini using a box grater.

Zucchini strained over a bowl. — Step #2: Add the grated zucchini to a strainer with a bowl below it. Sprinkle the salt on top to remove excess moisture for at least 15 minutes. The longer you let the salted zucchini strain, the more moisture will come out. You can use paper towels to soak up any extra moisture.

Arrowroot powder, zucchini, garlic powder, onion powder, egg and salt in a large glass bowl. — Step #3: Add the drained zucchini and other ingredients to a bowl and mix well throughout.

Zucchini patties scooped onto a frying pan. — Step #4: Add your cooking fat to the pan on medium-high heat. Get the pan nice and hot, then using a 1.5-2 inch cookie scooper, scoop the zucchini on to the pan and cook for 3 or so minutes on each side until each side is golden brown. Serve with optional sour cream dipping sauce or any other toppings you may like.

Recipe Tips and Tricks

Tip #1: Be sure to remove all of the excess liquid or your patties won’t stick properly!
Tip #2: Be sure you get the pan nice and hot before adding the patty to the pan or it will fall apart.
Tip #3: Do not overcrowd the pan.

Recipe FAQs

How long does this recipe last?

This recipe can last for up to 5 days in the fridge and 2 months in the freezer. I love reheating them in the air fryer!

What can I use to drain the excess moisture?

You can use a cheesecloth if the salt is not an option for you or you can squeeze with paper towels.

What should I serve zucchini patties with?

You can serve as is, with sour cream or a fun aioli. I love my Garlic Aioli!

Zucchini patties on a plate with green onions, sour cream and pink napkin.

Other Zucchini Recipes You Will Love

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July 22, 2025 Appetizers

Easy Dill Pickle Egg Salad

This Easy Dill Pickle Egg Salad Recipe is delicious and goes great with just about anything! This creamy egg salad made with chopped dill pickles, fresh dill, pickle juice, is quite a crowd pleaser. This easy recipe makes for a great lunch, a simple sandwich option, or even a fun appetizer! Plus, this recipe is already simple but can be made even simpler by buying store bought hard boiled eggs.

Egg salad on toasted bread with fresh microgreens on top.

My husband loves traditional egg salad! While he loves eating it with a spoon, I like making a lettuce wraps sandwiches with this recipe instead of a traditional egg salad sandwiches. This makes for a great low carb option that you can also eat on the go. If you are like me and like simple lunches, be sure to check out my other favorite simple recipes on my blog like my Pesto Chicken Salad, Whole30 Chicken Salad, Lemon Dill Salmon, Curry Chicken Salad, Paleo Chicken Caesar Wraps. All of the protein salad recipes on my blog go great with my Gluten Free Biscuits.

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Why I Love This Recipe

We love having a high protein great snack/ light meal like this one to have on hand!
This classic egg salad recipe can be eaten different ways!
You can make this recipe in as little as 10 minutes if you use store bought hard boiled eggs.
This simple recipe has become my husband’s favorite lunch. He likes it because it doesn’t need to be reheated and he can easily eat it on the go.
You can easily double or triple the batch to meal prep this recipe.
This recipe is naturally dairy free, gluten free, soy free, nut free and is perfect for those on the keto diet.

Recipe Ingredients

Egg salad ingredients laid out in small glass bowls.

Hard boiled eggs-You can buy store bought hard boiled eggs from the grocery store or make your own.
Mayo-I like using avocado mayo vs. regular mayo because it is made with better for you fats.
Paprika-Adds a nice kick.
Pickle juice-This adds so much flavor to this recipe and is a must for dill pickle lovers.
Whole dill pickles-Chopped. This adds a little crunch.
Dijon mustard-For flavor.
Onion powder, dill and garlic powder-For flavor.

See the recipe card below with a full list of ingredients and measurements.

Recipe Subsitutions and Variations

Fresh dill-You can used dried dill, but you will want to use half of the amount as dried dill is more potent.
Greek yogurt-If you are looking for an even healthier alternative to regular mayo or avocado mayo, you can use greek yogurt.
Green onion-This adds a nice crunch on top and functions as a pretty garnish!
Black olives and bacon-For flavor and texture, although I feel like they made this recipe they are optional if you do not like either.

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

Recipe Instructions

Eggs in a pot of boiling water. — **Step #1**: Place eggs in a large stock pot and cover with 1 inch of water. Bring to a boil, then turn off the heat. Allow the eggs to sit for 11 minutes.

Hard boiled eggs in an ice bath. — **Step #2**: Secondly, Transfer the eggs to an ice bath (cold water and ice) and chill the eggs for 15 minutes.

Peeled hard boiled eggs in a glass bowl. — **Step #3:** Next, peel the hard boiled eggs and place them into a glass bowl.

Chopped up hard boiled egg in a glass bowl. — **Step #4:** Now, chop the hard boiled eggs up and toss them in a large mixing bowl.

Egg salad ingredients mixed tossed together in a large glass bowl. — **Step #5:** Add all ingredients to a large bowl.

Tossed egg salad in a large glass bowl well mixed. — **Step #6:** Mix ingredients until they are well mixed throughout.

Tips and Tricks

Tip #1: If you are making your own hard boiled eggs, make sure they are completely cool prior to mixing together with the other ingredients.
Tip #2: If you like to have a little crunch in your homemade egg salad, consider adding in white onion.

Recipe FAQs

How do I make the most perfect hard-boiled eggs?

The ice bath is the key!

How long does this recipe last?

This recipe lasts for up to 5 days in the fridge in an airtight container.

Egg salad in a large blue bowl with pickles and fresh dill on top.

Other Easy Lunch Recipes You Will Love

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July 15, 2025 Allergy Friendly

Mint Lemonade Rosemary Mocktail

My Mint Lemonade Rosemary Mocktail recipe has become a staple in our house this summer! The refreshing mint combined with the peppery fresh rosemary is oh so delicious. This recipe only requires 15 minutes of hands on time and can be prepped ahead of time.

Overhead picture of lemonade in a glass with a lemon and sprig of rosemary on top.

I love a good mocktail, especially during summertime! If you have been following along on Instagram for awhile you know I gave up alcohol nearly 6 years ago for various health reasons. Ever since I have been obsessed with finding fun delicious drink alternatives. I have multiple other mocktail recipes on my blog that I love like my Watermelon Mint Mocktail, Pineapple Margarita Mocktails, Key Lime Pie Mocktail and my Pear Mocktail.

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Why We Love This Recipe

This recipe is naturally refined sugar free, dairy free, alcohol free and gluten free.
You can prep this recipe in advance is you are making it for a dinner party or to share with friends.
You can use the simple syrup in this recipe for other mocktail recipes too!
You can freeze this rosemary syrup. I sometimes like to make homemade simple syrups and give them as gifts around the holidays.

Simple Ingredients Required

Honey, lemons, water, rosemary and mint in small glass bowls sitting on the coutner.

Rosemary sprig-A must for this recipe. Be sure to save an extra sprig of rosemary for the garnish. If you love saving a buck (who doesn’t) grow your own rosemary in a little pot outside. It will last all summer, and you can bring it inside during the winter and it costs pennies in comparison to buying store bought herbs.
Fresh lemon juice-For the lemonade. You can buy it already squeezed or you can squeeze it yourself with ripe lemons. The best way to tell if a lemon is ripe is by the smell.
Mint-I love the combination of mint and rosemary. They truly compliment each other so well.
Water-This is the base of the lemonade.
Honey-This adds some sweetness to the simple syrup.

Recipe Substitutions and Variations

Sweetener-You can also use pure maple syrup of agave to make the sweetener.
Soda water-You can use sparkling water or club soda to add a little bit of bubbly to this recipe. Be sure to wait to add the bubbles until you are ready to serve.
Herbs-You can have fun with the flavor combinations. I also like mixing rosemary with strawberry to make more of a berry simple syrup. Mint also tastes good with blueberries.
Alcohol version-If you would like to add alcohol to your drink, you can add a shot of gin. Gin pairs best with this rosemary flavor combo.
Orange-Orange pairs well with rosemary. A little bit of orange juice would be delicious.

Recipe Instructions

Water, honey, rosemary, and mint in a sauce pot. — **Step #1**: Place the water, honey, rosemary, and mint in a small pot on the stove on medium heat. Bring to a simmer, stir and then remove from the head and allow the syrup to sit for 30 minutes.

Juiced lemons on the cutting board with a knife and juicer. — **Step #2**: Juice the lemons and leave one to slice.

Strained rosemary and mint in a sauce pot. — **Step #3**: Allow the syrup to sit for 30 minutes to cool then strain using a fine mesh strainer. Then, mix the remaining water, lemon juice and desired amount of simple syrup. Serve with a sprig of fresh rosemary and ice cubes.

Recipe Tips and Tricks

Tip #1: If you are prepping this recipe in advance, I suggest waiting to mix the lemon juice and simple syrup. You can store the simple syrup in a mason jar.
Tip #2: Be sure to not let the syrup come to a boil or it will quickly over flow your sauce pan. This is coming from someone who has done this way too many times!

Recipe FAQ

How can I store this drink?

If you are storing this drink, store the simple syrup in a separate airtight container. Wait to mix it with the lemon juice until you are ready to serve.

What if the recipe comes out too tart?

You can add more simple syrup!

Can I freeze simple syrup?

Yes! Just be sure you cool completely and store in a sealed container. The syrup can last for up to 3-6 months in the freezer.

Glass of lemonade in a cup with lemon and rosemary on top.

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Mint Lemonade Rosemary Mocktail

Course Drinks

Cuisine American

Diet Gluten Free

Prep Time 15

Cool time 30

Total Time 45

Servings servings

Author Allianna Moximchalk

333kcal

Cost $5

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Equipment

▢
Sauce pan
▢
Strainer

Ingredients

For the simple syrup:

▢ 1 cup Honey You can also use agave or maple syrup.
▢ 6 sprigs Rosemary Washed.
▢ 1 cup Fresh mint Washed and pulled off the stem.
▢ 1.5 cups Filtered water

For the lemonade:

▢ 1 cup Simple syrup Set aside the remaining simple syrup to use at a later date.
▢ 1/2 cup Lemon juice About 4 lemons juiced.
▢ 4.5 cups Filtered water

Instructions

Place the water, honey, rosemary, and mint in a small pot on the stove on medium heat. Bring to a simmer, stir and then remove from the head and allow the syrup to sit for 30 minutes.
Juice the lemons and leave one to slice.
Allow the syrup to sit for 30 minutes to cool then strain using a fine mesh strainer. Then, mix the remaining water, lemon juice and desired amount of simple syrup. Serve with a sprig of fresh rosemary and ice cubes.

Notes

Storage: This drink can be stored in the refrigerator in an air tight container for 5 days. For optimal freshness, wait to mix the lemon juice with the simple syrup prior to serving.

Nutrition: The nutrition for this recipe is an estimate and the calorie count can not be guaranteed.

Servings: This recipe should yield 6 servings.

Easy and delicious Mint Lemonade Rosemary Mocktail. This recipe only takes 10 minutes to prep and you can prep it beforehand.

Tried this recipe?Tag me on instagram @alliannaskitchen!

July 10, 2025 Allergy Friendly

The Best Mint Cantaloupe Melon Salad

This truly is the The Best Mint Cantaloupe Melon Salad I have ever had. The fresh mint leaves combined with the juicy cantaloupe, ripe watermelon and lemon juice is oh so delicious. This recipe is a great way to elevate your standard fruit salad and it only takes 15 minutes to make.

Close up photo of cantaloupe, watermelon, mint and onions.

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This recipe was inspired by the surplus of mint I have in my backyard. If you have planted mint before, you know that it expands, very rapidly. Growing it up home is super easy and it saves a lot of money too. If you love mint like I do, check out the other recipes I have on my blog with mint in them like my Mint Smoothie, Cucumber Melon Salad, and my all time favorite Watermelon Mocktail.

Why I Love This Recipe

This refreshing salad only requires 15 minutes of hands on time.
This summer melon salad is naturally dairy free, gluten free, refined sugar free, nut free, and vegan.
This cantaloupe salad recipe pairs well with just about anything. It has become a staple at summer BBQ’s along with my favorite Gluten Free Potato Salad, Pesto Fresh Basil Orzo Salad (another way to use up your fresh herbs!) and my Gluten Free Strawberry Pretzel Salad that screams Summer!

Simple Ingredients

Cantaloupe, watermelon, mint, lemon, and olive oil laid out in small glass bowls on the counter.

Sweet cantaloupe-The best way to tell if your cantaloupe is ripe is if it is slightly soft, has a yellow undertone to it and you can smell it.
Ripe watermelon-The best way to tell if a watermelon is ripe is if it has a yellow spot on it and it is hallow when you knock on it.
Olive oil-I add the olive oil for two reasons. 1.) it adds some fat to the fruit so I am not just eating fruit alone. 2.) It enhances the flavor.
Lemon juice-This adds a little bit of acid to the salad.
Red onion-There is something about red onion sliced real thin that elevates just about any meal between the smell, taste and texture. Yum!
Fresh mint-This adds a nice aroma to this fun salad.

See the recipe card below for a full list of ingredients and measurements.

Recipe Substitutions and Variations

Cheese-If you love cheese, you can add creamy feta cheese on top or even goat cheese would work. If you are dairy free and love cheese, you could add dairy free feta or goat cheese.
Black pepper and sea salt-For flavor. I feel like this salad does not need it but if you like the sweet and salty taste, you can add a little bit of pepper and salt.
Lime juice-I prefer lemon juice in this recipe over lime but have made it with lime before. You can substitute it with that if that is all that you have on hand or would prefer to use too!
Greens-If you would like to bulk up this recipe you can add arugula, mixed greens or some spinach to it.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Recipe Instructions

Lined up cantaloupe and watermelon on a platter. — **Step #1:** If you are making this into a salad, how you cut the ripe melons won’t really matter. You can use a melon baller to make it easier, however, if you would like to make it into a checkered masterpiece on a serving dish, you will want to slice the melons into small 1/2 inch-1 inch squares. Then, drizzle your olive oil, fresh mint leaves, shaved red onion, and lemon juice on top. If you are serving this in a large salad bowl, toss the whole thing in a bowl until well mixed.

Recipe Tips and Tricks

Tip #1: Wait to add the olive oil and lemon juice until you are ready to serve it or else it will make your fruit soggy and break it down.
Tip #2: Do not chop the mint in advance or else it will go bad. Mint is best when it is freshly chopped.

Recipe FAQs

How long does this recipe last?

This recipe can last for up to 5 days in the fridge as long as you don’t add the dressing, onions and mint and keep the the melon in an airtight container.

What serves well with this simple recipe?

Just about anything you would find at a summer cook out would go well with this like my Juicy Gluten Free Burgers or my Keto Crab Cakes.

Melon salad with fresh mint on top on a white plate.

Other Summer Recipes You Will Love

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Mint Cantaloupe Melon Salad

Course Appetizer, Salad

Cuisine American

Diet Diabetic, Gluten Free, Low Calorie

Prep Time 15

Total Time 13

Servings servings

Author Allianna Moximchalk

217kcal

Cost $10

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