Gluten Free Zucchini Fritters

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Easy, delicious and kid friendly zucchini fritters.

Prep Time15

Cook Time5

Time to allow the zucchini to drain extra water20

Total Time40

Course: Appetizer, Snack

Cuisine: American

Diet: Gluten Free

Servings: patties

Calories: 21kcal

Cost: $5

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!

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.

Storage: This dish can be stored in the refrigerator in an air tight container for 5 days.

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

Servings: This recipe should yield 6 servings.