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.
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-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!
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
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!
You can use a cheesecloth if the salt is not an option for you or you can squeeze with paper towels.
You can serve as is, with sour cream or a fun aioli. I love my Garlic Aioli!
Other Zucchini Recipes You Will Love
Are you interested in getting a list of my healthy go to alternative?
Download your FREE guide below.
Gluten Free Zucchini Fritters
Equipment
- large frying pan
- Box grater For the zucchini
- cutting board
- mixing bowl
Ingredients
- 4 whole zucchini Washed. If you are using large ones, you can get away with 3 zucchinis.
- 4 tbsp arrowroot flour
- 1 whole egg If your baby has an egg white sensitivity or you have not introduced egg whites yet, you can omit the egg white. If the mixture is too dry with just one egg yolk, you can add two egg yolks.
- 1 tsp salt for draining the zucchini. Omit if your baby is eating these and instead drain the excess water with a paper towel.
- 1/2 tsp salt for flavor. Omit if your baby is eating these.
- 1/2 tsp garlic powder Can omit if desired for baby food.
- 1/2 tsp onion powder
- 4 tbsp tallow Or some sort of fat, any kind of cooking fat will work!
Instructions
- Grate the zucchini using a box grater.
- 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.
- Add the drained zucchini and other ingredients to a bowl and mix well throughout.
- Add your cooking fat to the pan on medium 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.
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