These gluten-free zucchini fritters are crispy on the outside, tender in the middle, and ready in under 30 minutes. I make them as a side dish all summer when zucchini is piling up, and they pair well with just about any protein.
The key is squeezing the moisture out of the zucchini before mixing the batter. Skip that step and they’ll steam instead of crisp. You can pan fry, bake, or air fry them.
Why You’ll Love this Recipe
Searching for more gluten-free zucchini recipes? Gluten-Free Zucchini Muffins / Gluten-Free Zucchini Bread
Ingredients
Ingredient Notes
- Zucchini – You need 2 lbs of zucchini, which is about 4 medium zucchini. I don’t peel mine, because I like the texture from the skin. You’ll grate, salt, and squeeze these dry. This is the most important step for crispy fritters.
- Parmesan – Finely grated blends into the batter better than coarsely shredded. A microplane works well here.
- Gluten-Free Flour – I used Bob’s Red Mill 1-to-1 (blue bag). It binds the batter and gives the fritters structure.
- Cornstarch – Works with the flour to help the fritters crisp up in the pan.
- Green Onions – Adds fresh flavor without overpowering the zucchini. Slice thinly.
How to Squeeze Zucchini for Crispy Fritters
Salt the grated zucchini and let it sit for 15 minutes, then wrap it in a clean kitchen towel and squeeze hard over the sink. When you think you’ve squeezed enough, squeeze again. The zucchini should feel like damp paper shreds. If you can still press liquid out, keep going.
Recipe FAQs
Yes. Aged cheddar or feta both work well. Just use something flavorful and not too wet so the batter holds together. You can skip the cheese entirely too.
Yes. Spray the air fryer basket with oil, add the batter and flatten slightly with a spatula. Cook at 375°F for 12 to 14 minutes, flipping halfway through and spraying with oil as needed.
Yes. Place on a parchment-lined baking sheet, brush or spray with oil, and bake at 400°F for 20 to 25 minutes, flipping halfway. They won’t be quite as crispy as the stovetop version but they’ll still hold together and brown.
Expert Tips
Storage Instructions
These fritters taste best fresh from the skillet. But if you have leftovers:
- Refrigerator: Store cooled fritters in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer on a baking sheet first, then transfer to a freezer bag or airtight container with parchment between layers for up to 2 months.
- Reheating: Bake at 375°F for 10 to 15 minutes or air fry at 375°F for 5 to 7 minutes until crispy again. A microwave will make them soft.
Serving Suggestions
I usually serve these straight from the skillet with a big spoonful of sour cream on the side, but Greek yogurt mixed with dill works just as well. For a full weeknight dinner, my gluten-free sheet pan sausage, green beans, and potatoes goes in the oven while the fritters cook on the stovetop so everything is ready at the same time.
In the summer I’ll make a batch alongside my gluten-free baked chicken kabobs or my gluten-free fried chicken for a dinner that feels like a real summer meal. They also make a solid brunch dish topped with a fried egg.
Gluten-Free Zucchini Fritters
Ingredients
For the Zucchini:
- 2 lbs (907.18 g) zucchini - skin-on and grated on the largest holes of a box grater (from about 3-4 medium zucchini)
- 1 teaspoon kosher salt - for salting the zucchini
For the Batter:
- ⅔ cup (95 g) gluten-free flour - Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) (95g)
- 2 (100 g) large eggs - 100g
- ⅓ cup (25 g) finely grated parmesan cheese - about ¾ oz, a microplane works best
- ¼ cup (11 g) sliced green onions - thinly sliced, from about 4–5 green onions, 11g
- 2 tablespoons (16 g) cornstarch
- 1 teaspoon (4 g) baking powder
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ cup (56 g) oil - for frying (avocado or vegetable oil both work well)
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Instructions
- Place 2 lbs (907.18 g) zucchini in a large bowl and toss with 1 teaspoon kosher salt. Let sit for 15 minutes. You'll see liquid pooling at the bottom, which is exactly what you want.
- Transfer the zucchini to a clean kitchen towel and squeeze firmly over the sink. Keep squeezing until no more liquid comes out. The zucchini should feel like damp paper shreds and clump together when pressed.
- In a large bowl, combine the squeezed zucchini, ⅔ cup (95 g) gluten-free flour, 2 (100 g) large eggs, ⅓ cup (25 g) finely grated parmesan cheese, ¼ cup (11 g) sliced green onions, 2 tablespoons (16 g) cornstarch, 1 teaspoon (4 g) baking powder, ½ teaspoon kosher salt, ½ teaspoon garlic powder, and ½ teaspoon ground black pepper.
- Stir until evenly combined. The batter should be thick and scoopable, not runny.
- Heat ¼ cup (56 g) oil in a large skillet over medium heat. The oil is ready when a small drop of batter sizzles on contact.
- Working in batches of 3 to 4, scoop about 2 to 3 tablespoons of batter per fritter into the pan. Press gently with the back of a spatula to flatten slightly. Do not crowd the pan.
- Cook for 3 to 4 minutes until the edges look set and the bottom is deep golden. Flip and cook for another 2 to 3 minutes until golden on the second side. If they stick when you try to flip, give them another minute.
- Transfer to a wire rack or paper towel-lined plate. Season with flaky salt if desired. Serve warm with sour cream or Greek yogurt.
Notes
- Zucchini tip: You’ll need to squeeze hard to remove enough water from the zucchini. If you skip this, the fritters won’t crisp up.
- Baking Option:Place on a parchment-lined baking sheet, brush or spray with oil, and bake at 400°F for 20 to 25 minutes, flipping halfway through.
- Air Fryer Option: Spray the air fryer basket with oil. Place the fritter batter in the basket and lightly flatten with a spatula. Cook in the air fryer at 375°F for about 12-14 minutes, flipping halfway through. Spray the fritters with oil as needed to help them crisp up.
- Reheating: Bake at 375°F for 10 to 15 minutes or air fry at 375°F for 5 to 7 minutes. I don’t recommend the microwave, since it will make them too soft.
