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Gluten-free zucchini fritters topped with a dollop of sour cream and garnished with green onion, served with lemon slices and creamy dip on the side.
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Gluten-Free Zucchini Fritters

These gluten-free zucchini fritters are crisp on the outside, tender in the center, and full of savory flavor from parmesan and green onion. They’re the perfect way to use up fresh zucchini—great as an appetizer, snack, or even a light lunch. Best enjoyed hot off the skillet with a dollop of sour cream or herbed yogurt.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 50 minutes
Servings 12 fritters

Ingredients

  • 2 lbs zucchini - skin-on and grated (from about 3-4 medium zucchinis)
  • 1½ teaspoons kosher salt - divided (1 teaspoon for salting zucchini, ½ teaspoon for batter)
  • ¼ cup sliced green onions - from about 4–5 green onions, 11g
  • 2 large eggs - 100g
  • ⅔ cup gluten-free flour - Bob’s Red Mill 1-to-1 recommended (95g)
  • ⅓ cup finely grated parmesan cheese - about ¾ oz
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1/4 cup oil - for frying (avocado or vegetable oil works well)

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Grate and salt the zucchini: Place grated zucchini in a bowl and toss with 1 teaspoon kosher salt. Let sit for 15 minutes to draw out moisture.
    Pile of shredded zucchini spread across a wooden cutting board.
  • Then, use a clean kitchen towel to squeeze out as much liquid as possible. You want it really dry.
    Bright green liquid left in the bowl after squeezing moisture from shredded zucchini.
  • Mix the batter: In a large bowl, combine the drained zucchini, green onions, eggs, gluten-free flour, parmesan cheese, cornstarch, baking powder, garlic powder, remaining ½ teaspoon salt, and black pepper.
    Overhead view of zucchini fritter ingredients in a glass bowl, including eggs, gluten-free flour, shredded zucchini, parmesan, and green onion.
  • Stir until well combined.
    Mixed zucchini fritter batter in a glass bowl with visible shredded zucchini and flour.
  • Heat oil: In a large skillet over medium heat, add enough oil to lightly coat the bottom of the pan.
  • Fry the fritters: Working in batches, scoop about 2-3 tablespoons of batter per fritter into the hot pan. Flatten slightly with a spatula.
    Four crispy zucchini fritters frying in a cast iron skillet with bubbling oil.
  • Cook for 2–4 minutes per side, until golden brown and crispy.
    Three uncooked zucchini fritters sizzling in a cast iron pan before flipping.
  • Drain and serve: Transfer cooked fritters to a wire rack or paper towel-lined plate. Season with flaky sea salt, if desired. Serve hot with sour cream, Greek yogurt, or dipping sauce of your choice.

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.
  • Oven Option: You can bake the fritters on a parchment-lined baking sheet at 400°F (200°C) for 20–25 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. 
  • To reheat: Place in a 375°F oven or air fryer for 5–7 minutes to crisp them back up.

Nutrition

Calories: 104kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 352mg | Potassium: 252mg | Fiber: 2g | Sugar: 2g | Vitamin A: 234IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 1mg
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